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Trust me these are delicious!
Here`s what you`re gonna need:
2 stick(s) unsalted butter, softened
3/4 cup(s) packed light brown sugar
3 teaspoon(s) pure vanilla extract
1 large egg
2 large egg whites, to mix with corn syrup
2 1/4 cup(s) all-purpose flour
4 ounce(s) semisweet chocolate, melted
1 cup(s) chunky peanut butter
2/3 cup(s) light corn syrup
1 pinch(s) cream of tartar
1 cup(s) sifted confectioners` sugar, plus more for dusting
Cocoa, for sprinkling
Cinnamon, for sprinkloing
How to make them:
1. Using an electric mixer, beat the butter until creamy. Add the brown sugar and beat until fluffy, about 3 minutes. Beat in 1 teaspoon of the vanilla and the whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until you get a soft dough. Divide into 2 parts and refrigerate for half an hour.
2. Preheat the oven to 350 degrees F and line two large baking pans with wax paper. Roll out one of the doughs out to about 1/8 inch thick. Cut out cirlces with a cookie cutter and place them on the sheet about 1/2 inch apart.
3. Bake for 15 minutes
4. Spread the melted chocolate on half of the cookies and the peanut butter on the other half. let the chocolate harden
5. Get a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 degrees F on a candy thermometer. Beat the 2 egg whites with the cream of tartar until firm peaks form. Drizzle in the hot corn syrup and beat at high speed until it looks glossy so about 2 minutes. Then at a slower speed, beat in 2 teaspoons of vanilla and 1 cup of confectioners sugar.
6.Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe the mallow onto the chocolate covered cookies. Top with the peanut butter covered cookies and press lightly.
Finally decorate with sugar, cinnamon and cocoa!
There`s a lot of work here! but it`s worth it :)