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In a medium mixing bowl whisk together the flour, baking soda, and salt.
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In the bowl of a stand mixer combine the butter and sugar. Mix until well combined and fluffy.
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Add the eggs one at a time and mix between each addition.
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Add the peanut butter and vanilla and mix.
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Add the flour mixture and mix until well combined.
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Stir the marshmallows, chocolate chips, and toffee bits into the batter.
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Divide the batter equally into 3 gallon sized Ziploc bags.
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Press the batter into the bottom of the bag and form into a cylinder.
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Seal the bags and place in the refrigerator for 2 to 3 hours (or overnight).
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When you are ready to bake the cookies preheat your oven to 350F.
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Cut the Ziploc bag off of the cookie dough cylinder and cut into 1 inch discs.
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Cut each disc in two and place each half on lined cookie sheet about 2 inches apart. (I use a SILPAT but you can also use parchment paper.)
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After cookie sheet is filled bake the cookies for 15 minutes.
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Remove cookies from oven. Let them cool on the cookie sheet for a few minutes then transfer to a cooling rack. When cookies are cool enough, EAT THEM!!!
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This recipe was adapted from Jodi Jenson's Chewy Peanut Butter Cookie recipe at Everything to Entertain