Peppermint Creams Recipe

Name: Peppermint Creams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

Servings: persons

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

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).

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE COOKIES:, 1-1/2 cup Brown Sugar, 3/4 cups Butter, 2 Tablespoons Water, and more.

Yes, Peppermint Creams falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppermint Creams

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