Yesterday I shared this recipe over at This Heart of Mine, so today I thought I’d share it with you! Above is a picture of some of my family’s favorite Christmas cookies. Growing up, my mom would bake hundreds of cookies each December to give away to friends and family. As kids we were in charge of helping her to cut out the sugar cookies and decorate them, roll the ginger cookies in sugar, and fill the mint and peanut butter ones. When all of the cookies were done, we’d plate them and wrap them in festive cellophane. She’d finish them off with beautiful big bows made out of curling ribbon and then we’d all hop in the car and spend the rest of the afternoon/evening driving around and dropping them off. Needless to say, everyone was really happy to see us 🙂 Now that us kids have grown and moved away, my mom makes all of the cookies by herself. She still gets requests for all of her cookies, but especially her mint chocolate double delights. They are addictive little cookies! Mint lovers beware, you may have to double or quadruple this recipe- yes, my mom would quadruple it! Enjoy and happy baking!!!
- 3 cups all-purpose flour
- 1/2 cup brown sugar
- 3/4 cup unsaled butter
- 2 eggs
- 2 Tbsp water
- 1 (12) oz bag of semi-sweet chocolate chips
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1/4 tsp vanilla extract
- 3 cups powdered sugar
- 1/3 cup butter - room temperature
- 2-3 Tbsp whole milk
- 1/4 tsp peppermint extract - or more depending on how strong you like it
- pinch of salt
- 2-3 drops of green (or red) food coloring
- In a medium size mixing bowl whisk together flour, salt and baking soda. Set aside.
- In a large saucepan over low heat, melt butter. Add brown sugar and stir with a heatproof spatula. Remove mixture from heat. Add in water, then chocolate chips, stir until chips have melted.
- Beat in eggs one at a time, then add vanilla. Gradually fold in dry ingredients. Mix until just combined.
- Roll dough into 1½” balls and place on a baking sheet. Place into oven and bake for 8-11 minutes at 350˚. Remove from oven and allow to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
- While cookies are cooling, in the bowl of a stand mixer fitted with the whisk attachment, beat together butter for 30 seconds on high. Turn mixing speed to low, gradually add the powdered sugar on cup at a time. Once the mixture has incorporated, add milk, salt, peppermint extract and food coloring. Gradually turn speed up and continue beating for 2-3 minutes until light and fluffy.
- Place filling into a bag and pipe onto one side of a cooled cookie. Place a “top” on it (you will want to try to match up similar size/shape ones). Allow cookies to sit for 30 minutes before eating.