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1
Cream butter in an upright mixer until fluffy.
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2
Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time.
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3
Add eggs, 1 at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time.
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4
Add vanilaa extract and mix at low speed to combine well.
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5
In a separate bowl, mix flour, salt and baking soda.
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6
Add flour mixture to butter and sugar mixture and mix at low speed until thoroughly blended, scraping sides and bottom of bowl from time to time.
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7
Mix briefly at medium speed until completely combined.
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8
Add peanut butter chips and mix on low until combined.
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9
Add toffee chips and mix on low until combined.
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10
Add mini-marshmallows and mix on low until combined.
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11
Add chocolate chunks and mix on low until combined.
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12
Refrigerate batter for a few hours of overnight until cold.
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13
Preheat oven to 350 degrees F. Line baking sheets with parchment paper and drop heaping teaspoonsfuls of batter 2 inches apart.
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14
Bake for approximately 12 -18 minutes, turning tray once during baking.
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15
Cookies are done with they are golden brown around the edges and soft (not bubbly) on top.
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16
Let cool on wire rack.
