Peanut Butter And Chocolate Cookie Sandwich Cookies Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Reeses peanut butter chips,
3 tbsp: Plus,
1/2 cup: Butter or margarine softened and divided,
1 1/4 cup: Sugar, divided
1/4 cup: Light corn syrup,
1: Egg,
1 tsp: Vanilla extract,
2 cup: Plus,
2 tbsp: All-purpose flour, divided
2 tsp: Baking soda,
1/4 tsp: Salt,
1/2 cup: Hersheys cocoa,
5 tbsp: Butter or margarine, melted
Additional sugar,
24 large: Marshamllows,
Directions:
Recipe by: unknown
Heat oven to 350F. 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 genie d/l fido9344.txt, mm format
Source from luhu.jp
Heat oven to 350F. 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 genie d/l fido9344.txt, mm format
Source from luhu.jp
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