3 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. firmly packed brown sugar
3/4 c. (1 1/2 sticks) butter
2 tbsp. water
12 (1 oz.) sqs. semi-sweet chocolate
2 eggs, lightly beaten
Peppermint cream extract

Preheat oven to 350 degrees. Grease several cookie sheets; set aside. Sift together flour, baking soda, and salt onto each sheet of wax paper; set aside. Combine sugar, butter, and water in large saucepan. Heat over moderate heat until butter melts. Add chocolate and continue cooking, stirring occasionally, until chocolate melts, do not overheat. Remove from heat. Quickly stir in eggs. Stir in flour mixture. Break off teaspoonfuls of the dough and roll into balls. Place 1 1/2 inches apart on cookie sheets. Flatten each ball slightly. Bake at 350 degrees for 8 to 10 minutes. Cool. Sandwich cookies with 3/4 teaspoon peppermint cream (below) in between.

PEPPERMINT CREAM:

1 c. powdered sugar
1/3 c. butter, softened
1/8 tsp. peppermint extract

Beat all together in small bowl with electric mixer. Beat until mixture is good spreading condition.