Peanut Butter And Chocolate Sandwich Cookies
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peanut butter chips
all purpose flour, divided
Heat oven to 350 degrees.
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.
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.