Peanut Butter and Chocolate Cookie Sandwich Cookies

• 1/2 cup peanut butter chips
• 1/2 cup butter or margarine,
• 1 1/4 cups sugar divided
• 1/4 cup corn syrup, light
• 1 each eggs
• 1 teaspoon vanilla extract
• 2 tablespoons flour, all-purpose
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup cocoa powder
• 5 tablespoons butter
• 24 each marshmallows

1. Heat oven to 350F (180C).
2. In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter.
3. Remove from heat; cool slightly.
4. In large mixer bowl, beat remaining 1/2 cup softened butter and 1 cup sugar until light and fluffy.
5. Add corn syrup, egg and vanilla; blend thoroughly.
6. Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well.
7. 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.
8. Blend cocoa, remaining 1/4 cup sugar and melted butter into remaining batter.
9. Refrigerate both batters 5 to 10 minutes or until firm enough to handle.
10. Roll both doughs into 1 inch balls; roll in additional sugar.
11. Place on ungreased cookie sheet.
12. Bake 10 to 11 minutes or until set.
13. Cool slightly; remove from cookie sheet to wire rack.
14. Cool completely.
15. Place 1 marshmallow on flat side of 1 chocolate cookie.

peanut butter, butter, sugar, corn syrup, eggs, vanilla, flour, baking soda, salt, cocoa powder, butter, marshmallows

Taken from recipeland.com/recipe/v/peanut-butter-chocolate-cookie--43705 (may not work)