Peppermint Creams

Name: Peppermint Creams
Ingredients: 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

16 ingredients

6 steps

Ingredients

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

Directions

1

For the cookies:
2

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.
3

Frosting:
4

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.
5

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).
6

Makes about 60 sandwiches.