EVERYONE remembers the cookies that Chris Mathewson "Cupcake" baked for the big day. Yesireee Bob......all 480 of them! Indeed - just when you thought you were the lucky one who snagged the very last cookie, you'd turn around 5 minutes later to find the plate refilled again. Which of course meant you had to continue eating them. They were that amazing, and totally addictive. None of us could believe it when we woke up the following morning and found the original box Chris brought them in, and yes, MORE COOKIES! Everyone was excited, and we, of course, ate them. So imagine our surprise when a week or so after Glenn and I returned from our honeymoon in Maine, we found a tin of guess what? More cookies. And still somewhat fresh. We ate them, all except one. We vowed to each other to save it until the day we got the recipe to make more. So the photo above is Glenn eating the last one today after lunch, and thank you Chris for the recipe below. I think we need to call a meeting with the powers that be so I can make a motion that you be called "Cookie" now, instead of "Cupcake".
Peppermint Pothole Cookies
1/2 cup unsalted butter
1/2 cup raw sugar
1/2 cup turbinado [or light brown] sugar
1 large egg, beaten
2 tablespoons whole milk yogurt
2 teaspoons peppermint extract
1 3/4 cups all purpose flour
1/2 teaspoon salt
2 to 3 teaspoons cut peppermint leaf
1 rounded teaspoon baking powder
8-9 ounces dark semi- or bitter- sweet chocolate, melted
Cream butter and blend with sugar until smooth and even textured. Beat in egg, yoghurt and peppermint. Combine flour, salt, peppermint leaf and baking powder and add to mixture.
Place teaspoonfuls on buttered, uncoated cookie sheet. Pat with floured fingers to form depression in center of each. Fill with chocolate.
Bake for seven to nine minutes at 375 degrees. Remove from oven and cool for about five minutes, then chill to set chocolate.
Makes about six to eight dozen.