mmm…St Patricks Day yumminess.
Or any day yumminess, I show no favoritism to chocolate.
There are 3 good things about this cookie.
1. It’s loaded with icing.
2. It’s chocolate.
3. It travels well.
Here’s what you need..
6 Tablespoons butter
1-1/2 cups packed brown sugar
2 Tablespoons water (but I would recommend a bit more)
12 oz semi sweet chocolate chips
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon salt
2-1/2 cups confectioners’ sugar
1/4 cup butter-softened
3 tablespoons milk (I used a little more)
1/2 teaspoon peppermint extract (you could add more if you LOVE peppermint)
3 drops green food coloring
dash of salt
1. Combine butter, brown sugar, water and chips over low heat until melted. Stir often. I burn chocolate nearly every time I make it. Literally. Ask my husband. So don’t be like me and walk away to do 6 other things while the chocolate is melting.
2. Let it cool for a bit.
3. Beat in egg and vanilla.
4. Combine flour, baking soda and salt. Gradually add to chocolate mixture.
5. Drop by spoonful onto cookie sheet. I got a little carried away (ie-completely over this project) and made my last batch GIGANTIC. Like sugar-comma size. It’s not pretty, don’t do it. Make them small and flatten them out a little, which I also didn’t do.
6. Make at 350 about 11-12 minutes.
7. Remove to rack to cool. This cookie looks like a desert doesn’t it? All cracked up, but that’s right, and the inside is still nice and soft. :)
Now make the icing. yum.
8. Combine all ingredients for icing and blend well.
8. Pipe or spread on cookies.
See more St. Patrick’s Day ideas.
Recipe adapted from Taste of Home.
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