Chocolate Minteos Cookie Recipe
2 1/2 C. flour
1 t. baking soda
12 T. unsalted butter, room temp
1 C. + 2 T. sugar
2 teaspoons peppermint extract
2 large eggs
2 T. water
2 C. chocolate chips, melted
1 stick unsalted butter, room temperature
2 C. powdered sugar
2 T. + 2 t. half and half or lite cream
1/2 t. peppermint extract
Preheat oven to 375º F. and grease cookie sheets.
Sift flour and baking soda together. Using electric mixer on
medium speed, cream butter, sugar and extract in medium bowl until light and
fluffy. Add eggs and water and beat until blended. Add melted chocolate and mix
till blended. Add flour and blend. Scoop rounded teaspoons of batter 2 inches
apart on prepared baking sheet. Using bottom of glass dipped in water, press
each cookie down so it forms a round 1 1/2" in diameter. Bake cookies until firm
to touch, 17 minutes. Cool completely on wire racks.
Meanwhile, make filling: Place all filling ingredients in small bowl and whisk till smooth. When cookies are completely cool, turn half of them upside down and spread rounded teaspoonful of filling on each bottom half. Top with remaining cookies. Allow to set for 2-3 hours or in fridge for 1 hour. Store in airtight container in freezer up to 2 weeks.
Makes 40 cookies.
Source: Rosie's Cookie Book
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