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Peanut butter & chocolate cookie sandwich cookies
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.
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OUR PARTNERS / TOP |
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Free recipe:
Peanut butter & chocolate cookie sandwich cookies
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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