Ingredients Jump to Instructions ↓

  1. 3/4 cup semisweet chocolate chips

  2. 1/4 cup butter, cubed

  3. 1/2 cup packed brown sugar

  4. 2 eggs, lightly beaten

  5. 1 teaspoon vanilla extract

  6. 1-1/2 cups all-purpose flour

  7. 1/8 teaspoon baking soda PEPPERMINT FILLING:

  8. 1/4 cup butter, softened

  9. 3/4 cup confectioners' sugar

  10. 1 tablespoon milk

  11. 1/2 teaspoon peppermint extract

  12. 3 to 4 drops green food coloring GLAZE:

  13. 2/3 cup milk chocolate chips

  14. 1 teaspoon shortening

Instructions Jump to Ingredients ↑

  1. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool. In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies. In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set. Yield: about 2 dozen.


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