In a large mixing bowl, add sugars, peanut butter, and softened butter, and beat with a hand mixer for 2-3 minutes.

Then, add the vanilla extract and egg. Beat on medium until well combined.

In a large bowl, sift the flour, baking soda, baking powder, and salt. Whisk into combined. Then, add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.

Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough.

Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Remove your chilled dough from the refrigerator. Use a 3 tablespoon-sized cookie scoop to form the cookie balls. Once you have the dough scooped out, place 1 large marshmallow in the middle of the dough and roll the dough in a ball. The dough should completely cover the cookie. Then, roll the cookie dough balls into the sugar topping and place the cookie dough on a lined baking sheet. The dough should be about 3 inches apart.

Bake the cookies at 350 degrees for about 11-14 minutes or until the edges of the cookies are set and the center is slightly puffed. Be sure not to overbake. Once out of the oven, top with flaky sea salt. Also, shape the cookie in a perfect circle by using a cookie cutter or glass bowl (it should be a bit larger than the cookie). Once the cutter or bowl is placed around the cookies, swirl it in a circular shape until it forms a perfect circle. Cookies must still be hot. Then, let the cookies rest for about 15 minutes or until set. I'll be hard, but worth the wait to enjoy the perfect texture.

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your cookies come out!