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
|Recipe by: unknown 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.