Grasshopper Pie Cookies

Welcome to the forty-third post in my year-long Cookie Series, where I want to bring you a new and delicious cookie recipe every Tuesday of 2015!

No grasshoppers were harmed for the making of this recipe.

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GRASSHOPPER PIE COOKIES

INGREDIENTS:

Cookies:

• 1 cup butter, softened
• 2/3 cup brown sugar
• 2/3 cup granulated sugar
• 1 tsp. vanilla
• 2 eggs
• 2/3 cup unsweetened cocoa powder
• 2 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 3/4 cup mini chocolate chips

Filling:

• 4 Tbsp. butter, softened
• 1 Tbsp. shortening
• 1 cup powdered sugar
• 1/4 tsp. peppermint extract
• 3 - 4 drops green food coloring, optional

DIRECTIONS:

1. Preheat oven to 350.
2. Cream the butter and the sugars.
3. Add the vanilla and eggs.
4. Mix in the cocoa powder, flour, baking soda, salt and baking powder.
5. Stir in the chocolate chips.
6. To make the filling, cream the butter and shortening.
7. Add the powdered sugar, peppermint extract and green food coloring to the butter/shortening mixture and stir. The filling will be stiff.
8. Scoop the cookie dough and set them on Silpat lined cookie sheets (parchment paper will work, too). 
9. Bake for 10 - 12 minutes.
10. Make a slight indentation in the middle with the flat bottom of an 1/8 cup measure or something similar.
11. Fill each indent with about 1 tsp. filling. Flatten the filing with your finger and smooth.
12. Let the cookies cool and then put 1/2 an Andes mint on top.

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