Ingredients
3/4 cup semisweet chocolate chips1/4 cup butter, cubed1/2 cup packed brown sugar2 large eggs, room temperature, lightly beaten1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/8 teaspoon baking sodaPEPPERMINT FILLING:1/4 cup butter, softened3/4 cup confectioners’ sugar1 tablespoon 2% milk1/2 teaspoon peppermint extract3 to 4 drops green food coloringGLAZE:2/3 cup milk chocolate chips1 teaspoon shortening
Preparation
In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool completely.
In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies.
In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.
