1 1/2 c. packed brown sugar
3/4 c. (1 1/2 sticks) butter
2 tbsp. water
2 c. chocolate chips
2 eggs
3 c. all-purpose flour, sifted
1 1/4 tsp. baking soda
1 tsp. salt

Combine sugar and butter in pan; stir over heat until butter melts. Remove from heat and stir in water. Add chips, stirring until melted (heat on stove if necessary to completely melt chips). Put this mixture in mixing bowl.

When cool, beat in eggs. Sift dry ingredients together, then add gradually to chocolate mixture. Drop by teaspoonfuls onto greased baking sheet. Bake at 350°F for 8 to 10 minutes.

When cool, finish with one rounded teaspoon Peppermint Cream Filling sandwiched between two cookies.

Makes 4 dozen cookies.

Peppermint Cream Filling:

3 c. confectioners' sugar, divided
1/3 c. butter, softened (about 5 tbsp.)
1/8 tsp. salt
1/8 tsp. peppermint extract
1/4 c. milk or light cream

Combine 1 cup confectioners' sugar, butter, salt and extract. Beat until fluffy. Blend in remaining sugar alternately with milk.

Submitted by: Jen Pena