This is a print preview of "Peanut Butter And Chocolate Cookie Sandwich Cookies" recipe.

Peanut Butter And Chocolate Cookie Sandwich Cookies Recipe
by Global Cookbook

Peanut Butter And Chocolate Cookie Sandwich Cookies
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  Servings: 12

Ingredients

  • 1/2 c. REESE'S Peanut Butter Chips
  • 3 Tbsp. Plus
  • 1/2 c. Butter or possibly margarine, softened and divided
  • 1 1/4 c. Sugar, divided
  • 1/4 c. Light corn syrup
  • 1 x Egg
  • 1 tsp Vanilla extract
  • 2 c. Plus
  • 2 Tbsp. All-purpose flour, divided
  • 2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 c. HERSHEY'S Cocoa
  • 5 Tbsp. Butter or possibly margarine, melted
  •     Additional sugar
  • 24 lrg Marshamllows

Directions

  1. Heat oven to 350'F. In small saucepan over very low heat, heat peanut butter chips and 3 Tbsp. softened butter. Remove from heat; cold slightly. In large mixer bowl, beat remaining 1/2 c. softened butter and 1 c. sugar till light and fluffy. Add in corn syrup, egg and vanilla; blend thoroughly. Combine 2 c. flour, baking soda and salt; add in to butter mix, blending well. Remove 1 1/4 c. batter and place in a small bowl; with wooden spoon, stir in remaining 2 Tbsp. flour and peanut butter chip mix. Blend cocoa, remaining 1/4 c. sugar and melted butter into remaining batter. Chill both batters 5-10 min or possibly till hard sufficient to handle.
  2. Roll both doughs into 1" balls; roll in additional sugar. Place on ungreased cookie sheet. Bake 10-11 min or possibly till set. Cold slightly; remove from cookie sheet to wire rack. Cold completely. Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%)
  3. 10 seconds or possibly till marshmallow is softened; place a peanut butter cookie over marshmallow, pressing down slightly. Repeat with remaining marshmallows and cookies. Serve immediately.
  4. Makes about 2 dozen sandwich cookies.