I was going to make you some of these, but my family does not allow me to share them! The day before yesterday I made four dozen of our all-time, absolute favorite cookies, Chocolate Peppermint Cremes. Yesterday we ate the last one! Four dozen cookies divided by six people equals... eight cookies each, devoured in twenty-four hours. It's such a shame. But my husband and my kids argue that the point of baking cookies is not to hoard them and make them last forever -- it is to enjoy them. Which we surely did. Reprinting again:
Chocolate Peppermint Cremes 
Combine these and set aside:
3 C flour
1 tsp salt
1/4 tsp baking soda
Beat together in separate bowl:
1 1/2 C brown sugar
3/4 C softened butter
2 T water
2 eggs
Stir in
12 oz. semi-sweet chocolate chips, melted.
Stir in the dry ingredients until mixed well. If the dough is stiff enough, roll into 1" balls and flatten each ball slightly. If not, refrigerate the dough until it is. Bake at 350° for 8-10 minutes, on greased cookie sheets. Do not overbake these. The centers should be soft. Cool completely.
To make the filling, beat until smooth:
3 C powdered sugar
1/3 C butter
1/4 tsp peppermint extract
3 T + 1 tsp milk
dash of salt
1 drop of red food coloring, if you like pink.
Spread liberally on the bottom side of a cookie, and sandwich together with a second cookie. Makes about 48, but they don't last. Better make a double batch!
3 C flour
1 tsp salt
1/4 tsp baking soda
Beat together in separate bowl:
1 1/2 C brown sugar
3/4 C softened butter
2 T water
2 eggs
Stir in
12 oz. semi-sweet chocolate chips, melted.
Stir in the dry ingredients until mixed well. If the dough is stiff enough, roll into 1" balls and flatten each ball slightly. If not, refrigerate the dough until it is. Bake at 350° for 8-10 minutes, on greased cookie sheets. Do not overbake these. The centers should be soft. Cool completely.
To make the filling, beat until smooth:
3 C powdered sugar
1/3 C butter
1/4 tsp peppermint extract
3 T + 1 tsp milk
dash of salt
1 drop of red food coloring, if you like pink.
Spread liberally on the bottom side of a cookie, and sandwich together with a second cookie. Makes about 48, but they don't last. Better make a double batch!
Sorry, we were in the kitchen ALL morning baking cookies - I can't look another cookie in the eye. I'll look at this recipe another day after I detox from this sugar high. Cookies go that fast around here too. Amber just made sugar cookies the other day and I think there are only 3 left. She just shakes her head at her daddy - who took 5 after supper. :)
ReplyDeleteIt would be hard to limit myself to just 8 of those if they were in my house. I so love cookies.
ReplyDeleteJenn
Yes, well, that is how it was <i>supposed</i> to work -- each of us getting an equal share, eight apiece, like little communists. But I am pretty certain that I ate more than my share. Cookies are dangerous for me to have around, too!
ReplyDeleteOh yum diddlyicious!
ReplyDelete