1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
In a small bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two more tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). Grease 2 baking sheets.
In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
Bake in preheated oven until browned, about 8 minutes.
Preheat oven to 350º F and grease a 10” oven-safe skillet with cooking spray. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl using a hand mixer, cream butter and sugars. Add eggs, peanut butter, and vanilla and beat until smooth. Add dry ingredients and beat until completely combined, then fold in REESE’S Peanut Butter Chips. Transfer dough to prepared skillet.
In a medium bowl, combine marshmallow creme and water and microwave on high for 10 seconds. Pour marshmallow creme mixture in a spiral on cookie dough and use a butter knife to swirl into dough.
Bake until cookie is golden and a toothpick inserted in the center comes out clean, 40 minutes. Let cool 10 minutes, then serve.