| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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