Categories: Biscuits 
      Yield: 24 servings 
  
    1/2 c  REESE'S Peanut Butter Chips 
      3 tb 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 ts Vanilla extract 
      2 c  Plus 
      2 tb All-purpose flour, divided 
      2 ts Baking soda 
    1/4 ts Salt 
    1/2 c  HERSHEY'S Cocoa 
      5 tb 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.