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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