Peanut Butter & Chocolate Cookie Sandwich Cookies

These delightful cookie sandwiches combine two favorite flavors: rich chocolate and creamy peanut butter. The recipe yields two distinct doughs, one cocoa-based and one peanut butter-infused, baked into chewy, sugar-dusted cookies. The real magic happens in the assembly: a large marshmallow is placed between a chocolate cookie and a peanut butter cookie, then briefly microwaved. This creates a warm, gooey center that binds the cookies together, mimicking the texture of a homemade s'more. Perfect for parties, potlucks, or a sweet treat with coffee, these cookies offer a nostalgic, comforting experience.

Cooking Method: Baking, Microwave

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 24

Calories: 362.7

Dietary: Vegetarian

Description

These delightful cookie sandwiches combine two favorite flavors: rich chocolate and creamy peanut butter. The recipe yields two distinct doughs, one cocoa-based and one peanut butter-infused, baked into chewy, sugar-dusted cookies. The real magic happens in the assembly: a large marshmallow is placed between a chocolate cookie and a peanut butter cookie, then briefly microwaved. This creates a warm, gooey center that binds the cookies together, mimicking the texture of a homemade s'more. Perfect for parties, potlucks, or a sweet treat with coffee, these cookies offer a nostalgic, comforting experience.

Ingredients

1/2 cup REESE'S Peanut Butter Chips
3 tablespoon Butter, softened
1/2 cup Butter, softened
1 1/4 cup Sugar, divided
1/4 cup Light corn syrup
1 large Egg
1 teaspoon Vanilla extract
2 cup All-purpose flour, divided
2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup HERSHEY'S Cocoa
5 tablespoon Butter or margarine, melted
1/4 cup Additional sugar for rolling
24 large Marshmallows

Directions

1
Preheat oven to 350F (175C).
2
In a small saucepan over very low heat, melt the peanut butter chips and 3 tablespoons of softened butter. Remove from heat and let cool slightly.
3
In a large mixer bowl, beat the remaining 1/2 cup softened butter and 1 cup of sugar until light and fluffy.
4
Add corn syrup, egg, and vanilla extract to the butter mixture; blend thoroughly.
5
In a separate bowl, combine 2 cups of flour, baking soda, and salt. Add this dry mixture to the butter mixture, blending well until just combined.
6
Remove 1 1/4 cups of the batter and place in a small bowl. Stir in 2 tablespoons of flour and the cooled peanut butter chip mixture.
7
Into the remaining batter in the large bowl, blend in the cocoa, the remaining 1/4 cup sugar, and the melted butter.
8
Refrigerate both doughs for 5-10 minutes, or until firm enough to handle.
9
Roll both doughs into 1-inch balls. Roll each ball in additional sugar to coat.
10
Place the balls on ungreased cookie sheets, spacing them apart.
11
Bake for 10-11 minutes, or until set.
12
Cool cookies slightly on the sheet, then remove to a wire rack to cool completely.
13
Place 1 marshmallow on the flat side of 1 chocolate cookie.
14
Microwave the cookie with the marshmallow at MEDIUM (50%) power for 10 seconds, or until the marshmallow is softened.
15
Immediately place a peanut butter cookie over the marshmallow, pressing down slightly to adhere.
16
Repeat with remaining cookies and marshmallows. Serve immediately.

Nutrition Facts

Servings 24

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.

Keywords: cookies, chocolate, peanut butter, sandwich, marshmallow, dessert, smores, baking, sweet, american, treat, party food, chewy, cocoa, vanilla

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-chocolate-cookie-sandwich-coo/