2 c. all-purpose flour
1/2 c. cocoa
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter
1 1/4 c. sugar
2 eggs
1 1/2 tsp. vanilla extract
1/3 c. milk
24 marshmallows, halved
Frosting recipe (follows)

Stir together flour, cocoa, baking powder and salt. Set aside. Cream together butter, peanut butter and sugar until fluffy. Add eggs and vanilla; beat well. Alternately blend in dry ingredients and milk. Dough will be soft.

Shape rounded teaspoon of mixture into balls. Place 2 inches apart on ungreased baking sheet. Bake at 350 degrees for 8-10 minutes.

Remove from oven and gently press half marshmallow, cut side down, into center of each cookie. Return to oven 2 minutes. Cool and frost all over. Let stand until frosting hardens. Store airtight in single layer.

FROSTING:

1/3 c. cocoa
1/3 c. hot coffee
1/3 c. butter
1 tsp. vanilla
About 3 c. confectioners' sugar

Blend together first 4 ingredients; add sugar to make frosting of spreadable consistency. Makes 48.