Ingredients
3/4 cup butter, softened1/2 cup confectioners’ sugar2 ounces unsweetened chocolate, melted and cooled3/4 teaspoon peppermint extract1-1/2 cups all-purpose flour1 cup miniature semisweet chocolate chipsFILLING:1-1/2 cups confectioners’ sugar3 tablespoons butter, softened5 to 6 teaspoons 2% milk3/4 teaspoon peppermint extractCHOCOLATE GLAZE:1-1/2 cups dark chocolate chips2 teaspoons shortening1/8 teaspoon peppermint extractCrushed candy canes
Preparation
Preheat oven to 375°. Beat butter and confectioners’ sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies.
For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
