Peanut Butter and Chocolate Cookie Sandwich Cookies
These cookies were very delicious! 31
Ingredients
| ½ | cup |
peanut butter chips
|
* |
| ½ | cup |
butter
or margarine, |
|
| 1 ¼ | cups |
sugar
divided |
|
| ¼ | cup |
light corn syrup
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
cocoa powder
|
|
| 5 | tablespoons |
butter
|
|
| 24 | each |
marshmallows
|
* |
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.
Nutrition Facts
Serving Size 26g (0.9 oz)
