Peanut Butter & Chocolate Cookie Sandwich Cookies

Directions

Heat oven to 350℉ (180℃).

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 to 10 minutes or until firm enough to handle.

Roll both doughs into 1 inch balls; roll in additional sugar.

Place on ungreased cookie sheet.

Bake 10 to 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.