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Peanut Butter and Chocolate Cookie Sandwich Cookies


These cookies were very delicious!













Trans-fat Free, Low Sodium


½ cup peanut butter chips
½ cup butter
or margarine,
1 ¼ cups sugar
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


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 11452% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 24mg 8%
Sodium 119mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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