These Peanut Butter and Chocolate Cookie Sandwich Cookies are the ultimate comfort food treat, combining two favorite flavors in one bite. The recipe yields two distinct doughs: a rich, cocoa-dusted chocolate cookie and a creamy, nutty peanut butter cookie made with Reese’s chips. They sandwich a perfectly softened marshmallow, creating a delightful contrast between crisp baked edges and a warm, gooey center. Ideal for parties, potlucks, or a sweet weekend afternoon snack, these cookies bring a nostalgic, homemade charm to any gathering.
Peanut Butter And Chocolate Cookie Sandwich Cookies
Description
These Peanut Butter and Chocolate Cookie Sandwich Cookies are the ultimate comfort food treat, combining two favorite flavors in one bite. The recipe yields two distinct doughs: a rich, cocoa-dusted chocolate cookie and a creamy, nutty peanut butter cookie made with Reese's chips. They sandwich a perfectly softened marshmallow, creating a delightful contrast between crisp baked edges and a warm, gooey center. Ideal for parties, potlucks, or a sweet weekend afternoon snack, these cookies bring a nostalgic, homemade charm to any gathering.Directions
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Preheat oven to 350°F (175°C).
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In a small saucepan over very low heat, melt the Reese's peanut butter chips and 3 tablespoons of softened butter. Remove from heat and allow to cool slightly.
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In a large mixer bowl, beat the remaining 1/2 cup softened butter and 1 cup of sugar until light and fluffy.
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Add the corn syrup, egg, and vanilla extract to the butter mixture; blend thoroughly.
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In a separate bowl, combine 2 cups of flour, baking soda, and salt.
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Add the dry ingredients to the butter mixture, blending well until just combined.
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Remove 1 1/4 cups of the batter and place it in a small bowl. Stir in the remaining 2 tablespoons of flour and the cooled peanut butter chip mixture. Set aside.
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To the remaining batter in the large bowl, blend in the cocoa, the remaining 1/4 cup sugar, and the melted butter.
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Refrigerate both batters for 5-10 minutes, or until firm enough to handle.
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Roll both doughs into 1-inch balls. Roll each ball in additional sugar to coat.
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Place the dough balls on ungreased cookie sheets, spacing them apart.
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Bake for 10-11 minutes, or until set.
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Cool slightly on the cookie sheet, then remove to a wire rack to cool completely.
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Place 1 marshmallow on the flat side of 1 chocolate cookie.
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Microwave the cookie with the marshmallow at MEDIUM (50%) power for 10 seconds, or until the marshmallow is softened.
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Immediately place a peanut butter cookie over the softened marshmallow, pressing down slightly to sandwich them together.
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Repeat with remaining cookies and marshmallows. Serve immediately.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 362.7kcal
- % Daily Value *
- Total Fat 35.7g55%
- Saturated Fat 9.6g48%
- Cholesterol 0.0mg0%
- Sodium 427.5mg18%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 1.8g8%
- Sugars 2.7g
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
