12 Days of Christmas Cookies, Day 3

We usually have at LEAST one cookie around that is chocolate and peppermint at Christmastime.  For whatever reason there HAS to be something with peppermint or Christmas hasn't occurred.  We make this cookie every year; it is super easy, irresistibly chewy and just the right size.  The buttercream frosting and red sugar sprinkles are the perfect addition to complete these little treasures.

Chocolate Mint Brownie Cookie
1 3/4 c. flour
1/2 tsp. baking soda
3/4 c. Enjoy Life semi-sweet mini chocolate chips, melted
1/4 tsp. sea salt
1/2 c. vegan buttery spread
1/2 c. organic cane sugar
1/4 c. organic brown cane sugar
2 eggs or 2 tsp. egg replacer
6 drops Young Living peppermint  oil OR 1 tsp. mint extract

Preheat oven to 350 degrees

Melt chocolate chips either in double boiler or in the microwave.  Set aside.  Cream together butter and sugars; add in eggs or egg replacer.  Mix in flour, salt, soda and peppermint oil or mint extract.  Pour in melted chocolate.  Using Pampered Chef small scoop or with hands make 3/4 inch sized balls and place balls 1 inch apart on an ungreased cookie sheet.  Bake 8-10 minutes.  Allow to stand on sheet for 2 minutes and remove to cooling rack to cool completely before frosting.

Buttercream Frosting
1/2 c. Earth's Balance vegan shortening
1/2 c. vegan buttery spread
3 1/2 c. organic powdered sugar
1 1/2 tsp. vanilla
1/4 c. soy creamer

Cream together butter and shortening; add in powdered sugar 1 cup at a time until all in.  Add vanilla and soy creamer.  This is a true white frosting.  Use red sugar crystals on top.