Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar
- 2 Tbsp. unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 cup buttermilk
- Red food coloring
- Peppermint cream cheese frosting from www.pipandebby.com.
Method
Preheat oven to 190 degrees celsius. Line a cookie sheet with parchment paper or lightly coat it with cooking spray; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
Drop batter by rounded teaspoons 2 inches apart onto prepared baking sheet. Bake in preheated oven for 7 to 9 minutes or until edges are set. Allow cookies to cool.
Spread frosting onto the bottoms of half the cookies. Top with remaining cookies, bottom side down. Store in refrigerator for up to 3 days. Let stand 15 minutes before serving.
Mother, wife and food blogger extraordinaire, Megan, shares her love for cooking on her blog Pip & Ebby. You can find more of her mouth-watering recipes at www.pipandebby.com.
