MMMMM----- Recipe via Meal-Master (tm) v7.07
  Categories: Cookies
    Servings: 24
     1/2 c  REESE'S Peanut Butter Chips
       3 T  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 t  Vanilla extract
       2 c  Plus
       2 T  All-purpose flour, divided
       2 t  Baking soda
     1/4 t  Salt
     1/2 c  HERSHEY'S Cocoa
       5 T  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.