1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup butter, at room temperature
2 eggs
1 tbsp. milk
1 tsp. vanilla
1-1/3 cups chunky peanut butter
1/4 cup peanuts, finely chopped
1-1/3 cups marshmallow cream
2. Mix flour, baking soda and salt in small bowl.
3. Beat sugars and butter in medium-size bowl until blended. Beat in eggs, milk and
vanilla. On low speed, gradually beat in flour mixture. Stir in 2/3 cup peanut butter.
4. Drop batter by rounded teaspoonfuls onto ungreased baking sheets, 1-1/2 inches apart. Top each with 1/8 tsp. chopped peanuts.
5. Bake at 375 for 8-10 minutes, until golden. Cool on racks.
6. Spoon about 2 tsp. marshmallow cream on flat side of half the cookies. Spread about
1 tsp. peanut butter on flat side of remaining cookies. Sandwich cookies together.