Peppermint Creams
- FOR THE COOKIES:
- 1-1/2 cup Brown Sugar
- 3/4 cups Butter
- 2 Tablespoons Water
- 2 cups Semi-Sweet Chocolate Chips
- 2 whole Eggs, Beaten
- 3 cups Flour
- 1-1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- FOR THE FROSTING:
- 1/2 cups Butter, Softened
- 4 cups Powdered Sugar, Divided
- 1/2 teaspoons Peppermint Extract, Up To 1 Teaspoon - To Taste
- 1/8 teaspoons Salt
- 1/4 cups Milk
- 1 teaspoon Green Food Coloring
- For the cookies:
- Melt brown sugar, butter, water and semi sweet chocolate chips in a saucepan over low heat. Once melted, remove it from the heat and allow to cool. Once cooled, add eggs, flour, soda and salt. Mix well. Roll 1/2 teaspoon sized uniform balls and place them on a greased sheet. Bake for 8-10 minutes at 350F. Do not over bake. Remove from the oven and allow to cool.
- Frosting:
- Beat butter and 1 cup powdered sugar until smooth and fluffy. Add 1 cup powdered sugar. Blend. Add peppermint extract and salt. Blend. Add a tablespoons of milk alternating with 1/2 cups of powdered sugar until all powdered sugar and milk have been mixed in. Mix in food coloring if desired.
- Fill a zip top bag with frosting, snip off one corner, frost the bottoms of half the cookies with a generous dollop of frosting, sandwich with like a sized cookie. Allow to rest for several hours before stacking and storing. (These are best eaten the next day as frosting will set up and not squish out when chomped).
- Makes about 60 sandwiches.
brown sugar, butter, water, chocolate chips, eggs, flour, baking soda, salt, frosting, butter, powdered sugar, peppermint, salt, ubc, green food coloring
Taken from tastykitchen.com/recipes/desserts/peppermint-creams/ (may not work)