Hamilton Wesleyan Church
Indiana Collection 641.5 Ham
Chocolate Peppermint Creams
3c flour
1 1/4 tsp baking soda
1/2 tsp salt
3/4 c butter
1 1/2 c brown sugar
2 Tbsp water
12 oz semi-sweet chocolate chips
2 eggs
peppermint cream:
3c confectioners sugar
1/3c soft butter
1/4 tsp peppermint extract
or to taste
1/4 c milk
Mix flour, baking soda and salt. In large saucepan
over low heat melt butter wtih brown sugar and water.
Add chocolate chips and stir. Remove from heat.
Cool slightly and beat in eggs. Add flour mixture and
mix well. Drop heaping teaspoonfuls onto greased
cookie sheet. Bake 350 for 8-10 minutes. Cool.
Prepare peppermint cream by blending all
ingredients with a mixer until smooth. Sandwich
pairs of cookies together with 1 teaspoon of
peppermint cream. Makes 3 dozen.
