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    Chocolate Minteos


    Source of Recipe


    Rosie's Cookie Book

    List of Ingredients




    COOKIE:
    2 1/2 cups flour
    1 teaspoon baking soda
    12 tablespoons unsalted butter, room temp
    1 cup + 2 tbl. sugar
    2 teaspoons peppermint extract
    2 large eggs
    2 tablespoons water
    2 cups chocolate chips, melted

    FILLING:
    1 stick unsalted butter, room temperature
    2 cups powdered sugar
    2 tablespoons + 2 tsp half and half or lite cream
    1/2 teaspoon peppermint extract

    Recipe



    Preheat oven to 375ºF 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.

 

 

 

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