"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chocolate Minteos Cookies Recipe

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This recipe for Chocolate Minteos Cookies, by , is from The Step by Step Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Jenkins
Added: Thursday, November 22, 2007



2 1/2 c. flour,
1 tsp. baking soda,
12 T. unsalted butter,
1 c. plus 2 T. sugar,
2 tsp. peppermint extract,
2 eggs,
2 T. water,
2 c. melted chocolate chips,

1 stick unsalted butter, room temperature,
2 c. powdered sugar,
2 T. plus 2 tsp. half and half,
1/2 tsp. peppermint extract,

Preheat oven to 375 and grease cookie sheets.

Sift flour and baking soda together. Using electric mixer on medium speed, cream butter, sugar and extract in bowl until light and fluffy. Add eggs and water and beat until blended. Add melted chocolate and mix until blended. Add flour and blend. Scoop rounded teaspoons of batter 2 inches apart onto prepared baking sheet. Using bottom of glass dipped in water, press each cookie down so it forms a rough 1 1/2 " in diameter. Bake cookies until firm to touch, about 17 minutes. Cool completely on wire racks.

Whisk all filling ingredients in small bowl until 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 to 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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