Peanut Butter and Chocolate Sandwich Cookies

Ingredients

• 1/2 cup REESE’S Peanut Butter Chips
• 3 tablespoons plus 1/2 cup (1 stick) butter or margarine, softened and divided
• 1 1/4 cups sugar, divided
• 1/4 cup light corn syrup
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour, divided
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup Hershey’s Cocoa
• 5 tablespoons butter or margarine, melted
• Additional sugar, for rolling
• About 2 dozen large marshmallows

Instructions

1. Heat the oven to 350°F (175°C). Melt the peanut butter chips and 3 tablespoons softened butter in a small saucepan over very low heat. Remove from heat and cool slightly.
2. Beat the remaining 1/2 cup softened butter and 1 cup sugar in a large bowl until fluffy. Add the corn syrup, egg, and vanilla; blend thoroughly. Stir together 2 cups flour, the baking soda, and salt; add to the butter mixture and blend well.
3. Remove 1 1/4 cups of the dough to a small bowl. Stir the remaining 2 tablespoons flour and the melted peanut butter chip mixture into this portion.
4. To the remaining dough, add the cocoa, remaining 1/4 cup sugar, and 5 tablespoons melted butter; blend. Refrigerate both doughs for 5 to 10 minutes, or until firm enough to handle.
5. Roll each dough into 1-inch balls and roll in additional sugar. Place on ungreased cookie sheets. Bake for 10 to 11 minutes, or until set. Cool slightly, transfer to wire racks, and cool completely.
6. Place one marshmallow, flat side down, on each chocolate cookie. Microwave at MEDIUM (50%) for about 10 seconds, or until softened. Top with a peanut butter cookie, pressing down slightly. Repeat with the remaining cookies and serve immediately.