Averie Cooks

-1 To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and handheld electric mixer), and the butter, sugars, and beat on medium-high speed until well combined, about 2 minutes.
-1 Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat until light and fluffy, about 5 minutes.
-1 Add the flour, salt, baking powder, baking soda, and beat on low speed until just combine, about 1 minute.
-1 Add the cereal, marshmallows, peanut butter chips, and beat very briefly to just incorporate, about 15 seconds.
-1 Using a 2-tablespoon cookie scoop, or your hands, form approximately 25 to 30 equal-sized mounds of dough, roll into balls, and flatten a little less than halfway.
-1 Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
-1 Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (do not crowd them, they will spread; I use a half-sheet pan and bake 8 cookies per sheet), optionally add an additional marshmallow or two to the top of each cookie, and/or extra peanut butter chips.
-1 Bake for about 9 to 10 minutes (if your cookies are smaller/larger than mine, reduce/increase baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
-1 Allow cookies to cool on baking sheet for before eating. I let them cool on the baking sheet and don’t use a rack.