Recipe - Peanut Butter And Chocolate Cookie Sandwich Cookies

One half cup REESE'S Peanut Butter Chips
3 tablespoon Plus
One half cup Butter or margarine,
softened and divided
1 One fourth cup Sugar, divided
One fourth cup Light corn syrup
1 Egg
1 teaspoon Vanilla extract
2 cup Plus
2 tablespoon Allpurpose flour, divided
2 teaspoon Baking soda
One fourth teaspoon Salt
One half cup HERSHEY'S Cocoa
5 tablespoon 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 One half 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 One fourth 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 One fourth cup sugar and melted
butter into remaining batter. Refrigerate both batters 510 minutes or
until firm enough to handle.

Roll both doughs into 1" balls; roll in additional sugar. Place on
ungreased cookie sheet. Bake 1011 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 078530147X.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/picooky.zip