Peanut Butter and Chocolate Cookie Sandwich Cookies

Ingredients

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 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.