This is a yummy dessert to make for St. Patrick’s Day or any day, as the filling can be whichever color or flavor you like depending on the type of extract you use in the cream center. For this recipe I chose mint but you can substitute with whatever you have on hand or eliminate the added flavoring as the cream is yummy on its own.

• Ingredients
• 1 cup butter, melted
• 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup prepared white icing
• 1 teaspoon peppermint extract
• 1 teaspoon green food coloring

Directions:

Preheat the oven to 375. In a large bowl, combine the butter, sugar, eggs and vanilla and beat together until smooth. Next add the flour, cocoa powder, baking powder and salt and stir. Last, fold in the chocolate chips. On a lined cookie sheet, spoon approx 1 tablespoon of the cookie dough onto the pan, leaving about 2 inches between each one. Place into the oven and bake for 10 minutes or until the cookies are crispy on the edges but still a little soft in the center. Remove and allow to cool completely.

For the cream filling, take approx 1 cup of the icing and place into a bowl. Add the mint extract and the food coloring and stir until combined. You can make the icing darker or lighter to your taste however try not to over mix as the icing will get thinner the more you handle it. Once the cookies are completely cooled, place one layer onto a serving dish and spoon approx 1 tablespoon of the icing onto each one. Carefully top with another cookie and press gently until the icing just reaches the sides.