PEANUT BUTTER & CHOCOLATE COOKIE SANDWICH COO

      Title: PEANUT BUTTER & CHOCOLATE COOKIE SANDWICH COO
  Categories: Biscuits
       Yield: 24 Servings
  
     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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