| 1 | Heat oven to 350°F. |
| 2 | In small saucepan over very low heat, melt peanut butter chips and 3 tablespoons softened butter. |
| 3 | Remove from heat; cool slightly. |
| 4 | In large mixer bowl, beat remaining ?cup softened butter and 1 cup sugar until light and fluffy. |
| 5 | Add corn syrup, egg and vanilla; blend thoroughly. |
| 6 | Combine 2 cups flour, baking soda and salt; add to butter mixture, blending well. |
| 7 | Remove 1 ?cups batter and place in a small bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut butter chip mixture. |
| 8 | Blend cocoa, remaining ?cup sugar and melted butter into remaining batter. |
| 9 | Refrigerate both batters 5-10 minutes or until firm enough to handle. |
| 10 | roll both doughs into 1" balls; roll in additional sugar. |
| 11 | Place on ungreased cookie sheet. |
| 12 | Bake 10-11 minutes or until set. |
| 13 | Cool slightly; remove from cookie sheet to wire rack. |
| 14 | Cool completely. |
| 15 | Place 1 marshmallow on flat side of 1 chocolate cookie. |
| 16 | Microwave at medium (50%) 10 seconds or until marshmallow is softened; place a peanut butter cookie over marshmallow, pressing down slightly. |
| 17 | Repeat with remaining marshmallows and cookies. |
| 18 | Serve immediately. |
| 19 | makes about 2 dozen sandwich cookies. |
