1/2 c REESE’S Peanut Butter Chips 2 c Plus
3 tb Plus 2 tb All-purpose flour, divided
1/2 c Butter or margarine, 2 ts Baking soda
-softened and divided 1/4 ts Salt
1 1/4 c Sugar, divided 1/2 c HERSHEY’S Cocoa
1/4 c Light corn syrup 5 tb Butter or margarine, melted
1 Egg Additional sugar
1 ts Vanilla extract 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.
Yields
24 servings