Peanut butter & chocolate cookie sandwich coo
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.