Reese’s S’mores Peanut Butter Cookies

1 cup soft butter
¼ cup vegetable oil
1 cup peanut butter
2 cups packed brown sugar
1 egg and 2 egg yolks
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
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15 Campfire size marshmallows
30 Reese’s Thins peanut butter cups
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⅓ cup additional peanut butter
3 oz. milk chocolate bar

• In a large bowl, beat the butter, oil, and brown sugar until well combined.
• Mix in the egg, egg yolks, and vanilla just until combined. Do not overmix.
• Add dry ingredients: flour, baking soda, baking powder, and salt. Stir until just combined.
• Divide or scoop dough into 30 equal balls. (approximately 1.65 oz. each)
• Gently roll into a ball and  place on a parchment-lined baking sheet.
• Preheat oven to 375 degrees. Bake for 12 minutes.
• Slice 15 campfire size marshmallows in half (width-wise, preserving circular shape).
• Place the cut side down on the center of each baked cookie.
• Return to the oven on the Broil setting for just 30 seconds or until tops are toasty.  
• Place Reese’s peanut butter cup in the center of each toasted marshmallow, slightly pressing down.  
• Melt ⅓ cup additional peanut butter, then drizzle the top of each cookie. 
• Drizzle the top with melted chocolate bar.
• Let set. Share!