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Title: Peanut Butter and Chocolate Cookie Sandwich Cookies
Categories: Cookie
Yield: 24 Servings
| 1/2 | c | REESE'S Peanut Butter Chips |
| 3 | tb | Plus |
| 1/2 | c | Butter or margarine, softened and divided |
| 1 1/4 | c | Sugar, divided |
| 1/4 | c | Light corn syrup |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 2 | c | Plus |
| 2 | tb | All-purpose flour, divided |
| 2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | HERSHEY'S Cocoa |
| 5 | tb | Butter or margarine, melted |
| Additional sugar | ||
| 24 | lg | Marshamllows |
Heat oven to 350'F. In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter. Remove from heat; cool slightly. In large mixer bowl, beat remaining 1/2 cup softened butter and 1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend thoroughly. Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well. Remove 1 1/4 cups batter and place in a small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. Blend cocoa, remaining 1/4 cup sugar and melted butter into remaining batter. Refrigerate both batters 5-10 minutes or until firm enough to handle.
Roll both doughs into 1" balls; roll in additional sugar. Place on ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%) 10 seconds or until marshmallow is softened; place a peanut butter cookie over marshmallow, pressing down slightly. Repeat with remaining marshmallows and cookies. Serve immediately.
Makes about 2 dozen sandwich cookies.
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