FLUFFERNUTTER COOKIES

1 c. butter, softened
1 c. light brown sugar, packed
1 c. granulated sugar
2 c. smooth peanut butter
4 eggs
3 t. vanilla
1 c. marshmallow creme
4 c. flour
2 t. baking soda
2 t. baking powder
1 t. salt
2 c. peanut butter chips
1 c. chopped peanuts, optional

Preheat oven to 350° F. Cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes. Add the peanut butter and continue to mix until smooth and incorporated, about 1 minute. Add the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl after each addition. Mix in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the dry ingredients to the butter and egg mixture. Do not over mix. Add in the peanut butter chips and the peanuts if using.
Form dough into equal size balls.  Use the bottom of a teaspoon or your thumb to make a well in the center of each cookie dough ball. Place 2 teaspoons to 1/2 tablespoon of marshmallow creme into the well. I like to put the marshmallow creme into a piping bag, snip the end, and pipe it into the well. Carefully enclose the dough around the marshmallow creme, leaving some exposed at the top. 
Bake the cookies on the center rack of the oven for about 9-10 minutes. The edges of the cookies should be set, but the tops will be puffy and look slightly underbaked. Do not over bake. 
Recipe by Browned Butter Blondie, with a few adjustments