Peanut Butter Cookie Sandwiches
- 1 C. unsalted butter, slightly softened
- 2/3 C. smooth peanut butter
- 1 3/4 C. packed dark brown sugar
- 2 lg. eggs
- 3 Tbsp. light or dark corn syrup
- 2 1/2 tsp. vanilla extract
- 1 1/2 tsp. Davis Baking Powder
- 1/4 tsp. Clabber Girl Baking Soda
- 1/4 tsp. salt
- 3 2/3 C. all-purpose flour
- 9 oz. semi-sweet chocolate chips
- 9 oz. peanut butter chips
- 3/4 C. finely chopped salted peanuts, optional
- chocolate frosting
- Mini marshmallows
Preheat the oven to 350° F. Line two baking sheets with parchment paper, or spray with nonstick spray, then set aside.
In a large mixer bowl with the mixer on low, then medium speed, beat together the butter, peanut butter, sugar, eggs, corn syrup, vanilla, baking powder, baking soda and salt until well blended and lightened in color, about 2 minutes. Working on low speed, beat in half the flour. Stir in the remaining flour, chocolate, peanut butter morsels and peanuts (if using) just until thoroughly incorporated. Let stand 10 to 15 minutes to firm up slightly.
Divide the dough into quarters. Then divide each quarter into 9 balls; space them about 3 1/2 inches apart on baking sheets. With the heel of the hand, press down on the balls until about 2 1/2 inches in diameter. Finish each cookie by adding crisscross marks with the tines of a large dinner fork.
Bake in the middle third of the oven for 9 to 14 minutes or until the cookies are just tinged with brown and barely firm when tapped in the center; be careful not to over-bake. Remove the pans from the oven. Let the cookies firm up several minutes. Using a wide-bladed spatula, transfer the cookies to racks and let cool completely.
Spread or pipe frosting on bottom of one cookie. Lay another cookie on top of frosting, leaving room for the marshmallow teeth.
Use scissors to cut marshmallows into triangle shapes for teeth (you’ll need enough teeth for 18 cookie sandwiches). For the eyes, use scissors to cut marshmallows in half. Use a toothpick to add a chocolate eye in the center of each.