Yield: 24 Servings
Measure | 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 \N | 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 |
\N \N | Additional sugar |
24 larges | 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 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.