A peanut butter cookie and a chocolate cookie sandwich with a marshmallow middle makes up today's cookie.
Ingredients: 1/2 cup peanut butter chips, 3 tablespoons plus 1/2 cup butter, softened and divided, 1/4 cup light corn syrup, 1 egg, 1 teaspoon vanilla extract, 2 cups plus 2 tablespoons all-purpose flour, divided, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 cup cocoa, 5 tablespoons butter, melted, additional sugar, 2 dozen large marshmallows.
Instructions: In small saucepan over low heat, melt peanut butter chips and 3 tablespoons softened butter. Remove from heat; cool slightly. In large mixing 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 small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. Into remaining batter combine cocoa, remaining 1/4 cup sugar, and melted butter. Refrigerate both batters 10 minutes or until firm enough to handle.
Preheat oven to 350 degrees. Roll peanut butter dough into 1 inch balls; roll in small bowl of granulated sugar. Place on ungreased baking sheets. Bake 9-10 minutes or until set. Cool slightly on sheets before transferring to cooling racks. Cool completely. Repeat with chocolate dough.
Place 1 large marshmallow on flat side of chocolate cookie and microwave on High for 10 seconds or until marshmallow is softened. Immediately place flat side of a peanut butter cookie on top of marshmallow, pressing dow lightly to form a sandwich. Repeat with remaining cookies and marshmallows.
Makes about 2 dozen sandwich cookies.
"Treasury of Holiday Cookies" published by Publications International, Ltd, Lincolnwood, IL, in 1994.