One of my all time favorite Christmas cookie recipes with a new twist – Peppermint Marshmallow Cream!

We have made this delicious and easy cookie recipe in our house at Christmas for years. Here is the basic recipe. You can make these and leave them as is (utterly delicious) or turn them into these little peppermint sandwich cookies for an extra bit of holiday madness!

Easy Chocolate Cookies

1 can Eaglebrand milk

12 oz Sephra dark chocolate chips (Belgian or Premium)

1/4 cup butter

1 cup flour

Melt chocolate chips at half power in your microwave. Add butter. Stir til butter and chocolate chips are melted, zapping for a few more seconds in the micro as needed.

Add 1 cup flour. Mix with wooden spoon. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 350 degrees for 9 to 10 minutes. Do not over bake.

NOTE: I always do one or two test cookies; let them cool and sample them. Then you can guage if you need to bake less or longer, add more flour etc.

Now, as I said, these are just delicious, rich and creamy as is. But if you want to add the peppermint cream; here’s the recipe.

Peppermint Marshmallow Cream

1/3 cup finely crushed peppermint candies

1 jar (7 to 7 1/2 oz) marshmallow creme

1 cup butter or margarine, softened

2 cups powdered sugar

1 teaspoon vanilla

Beat marshmallow creme and 1 cup butter in a large bowl with electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. *You can add the crushed peppermints at this time, or reserve them to just roll the edges of the cookies in the crushed peppermint. Spoon about 2 tablespoons frosting onto each of half of the cookies; top with remaining cookies. Either way is yummy. Just up to your preference.

To make minis – Drop dough by rounded teaspoons instead of tablespoons, and bake 6 to 9 minutes. Fill with Peppermint Cream and roll in crushed peppermint candies.