1/2 c. butter flavored Crisco
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
2 Tbl. milk
1 3/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
3/4 c. M&M's
3/4 c. mini marshmallows
Preheat oven to 350 degrees. In a medium bowl combine flour, salt and baking soda; set aside. In the bowl of a stand mixer, beat shortening until smooth. Beat in the peanut butter and both sugars and beat until light and fluffy. Add egg, vanilla and milk and beat until smooth. Slowly add dry ingredients. Gently stir in M&M's and marshmallows. Place rounded tablespoons of cookie dough onto baking sheets lined with parchment paper. Bake for 8-9 minutes (I baked mine 10-11 minutes). Let cool for a few minutes before moving to a cooling rack.
Jenn's Notes: I didn't use parchment paper and the oozing marshmallows stuck to the baking sheet, which was fine as long as I let them cool on the b. sheet before removing them. They don't flatten a whole lot during baking, so if you want a flatter cookie, make sure to press them down a bit before baking. These are delicious and they stay chewy for several days. I got 34 cookies out of the full batch.
adapted from: Sweet Treats & More