1/2 c REESE’S Peanut Butter Chips
3 tb Plus
1/2 c Butter or margarine,
-softened and divided
1 1/4 c Sugar, divided
1/4 c Light corn syrup
1 Egg
1 ts Vanilla extract
2 c Plus
2 tb All-purpose flour, divided
2 ts Baking soda
1/4 ts Salt
1/2 c HERSHEY’S Cocoa
5 tb Butter or margarine, melted
Additional sugar
24 lg Marshamllows
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.
From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
Yields
24 Servings