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Ингредиенты
- 1/2 c. REESE'S Peanut Butter Chips
- 3 Tbsp. Plus
- 1/2 c. Butter or possibly margarine, softened and divided
- 1 1/4 c. Sugar, divided
- 1/4 c. Light corn syrup
- 1 x Egg
- 1 tsp Vanilla extract
- 2 c. Plus
- 2 Tbsp. All-purpose flour, divided
- 2 tsp Baking soda
- 1/4 tsp Salt
- 1/2 c. HERSHEY'S Cocoa
- 5 Tbsp. Butter or possibly margarine, melted
- Additional sugar
- 24 lrg Marshamllows
Инструкции
- Heat oven to 350'F. In small saucepan over very low heat, heat peanut butter chips and 3 Tbsp. softened butter. Remove from heat; cold slightly. In large mixer bowl, beat remaining 1/2 c. softened butter and 1 c. sugar till light and fluffy. Add in corn syrup, egg and vanilla; blend thoroughly. Combine 2 c. flour, baking soda and salt; add in to butter mix, blending well. Remove 1 1/4 c. batter and place in a small bowl; with wooden spoon, stir in remaining 2 Tbsp. flour and peanut butter chip mix. Blend cocoa, remaining 1/4 c. sugar and melted butter into remaining batter. Chill both batters 5-10 min or possibly till hard sufficient to handle.
- Roll both doughs into 1" balls; roll in additional sugar. Place on ungreased cookie sheet. Bake 10-11 min or possibly till set. Cold slightly; remove from cookie sheet to wire rack. Cold completely. Place 1 marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%)
- 10 seconds or possibly till 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 236 | |
| Calories from Fat 116 | 49% |
| Total Fat 13.2g | 16% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 356mg | 15% |
| Potassium 11mg | 0% |
| Total Carbs 29.59g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 23.03g | 15% |
| Protein 1.39g | 2% |
