Peanut butter and chocolate cookie sandwich cookies

24 servings

Ingredients

Quantity Ingredient
½ cup REESE'S Peanut Butter Chips
3 tablespoons Plus
½ cup Butter or margarine, softened and divided
1¼ cup Sugar, divided
¼ cup Light corn syrup
1 Egg
1 teaspoon Vanilla extract
2 cups Plus
2 tablespoons All-purpose flour, divided
2 teaspoons Baking soda
¼ teaspoon Salt
½ cup HERSHEY'S Cocoa
5 tablespoons Butter or margarine, melted
Additional sugar
24 larges 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 ½ 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 1¼ 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 ¼ 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.

Related recipes