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Peanut Butter and Chocolate Cookie Sandwich Cookies
Author/Submitted by:
Servings: 24
Categories:
Chocolate
/
Cookies
/
Desserts
/
Nuts
Ingredients: 1/2
cup
REESE'S Peanut Butter Chips 3
tablespoons
Plus 1/2
cup
Butter or margarine,
softened and divided
1 1/4
cups
Sugar,
divided
1/4
cup
Light corn syrup 1
Egg 1
teaspoon
Vanilla extract 2
cups
Plus 2
tablespoons
All-purpose flour,
divided
2
teaspoons
Baking soda 1/4
teaspoon
Salt 1/2
cup
HERSHEY'S Cocoa 5
tablespoons
Butter or margarine,
melted
Additional sugar 24
large
Marshamllows
Directions:
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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