Ingredients
3/4 cup butter, softened1/2 cup confectioners’ sugar2 ounces unsweetened chocolate, melted and cooled1/4 teaspoon peppermint extract1-1/2 cups all-purpose flour1 cup miniature semisweet chocolate chipsICING:2 tablespoons butter, softened1 cup confectioners’ sugar1/4 teaspoon peppermint extract1 to 2 tablespoons 2% milk1 to 2 drops green food coloring, optionalDRIZZLE:1/2 cup semisweet chocolate chips1/2 teaspoon shortening
Preparation
Preheat oven to 375°. Cream together butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in cooled chocolate and extract. Gradually beat in flour. Stir in chocolate chips. (Dough will be soft.)
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 5-7 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For icing, mix butter, confectioners’ sugar, extract and enough milk to achieve desired consistency. If desired, tint green with food coloring. Spoon icing onto cookies.
In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over tops.
