Ingredients
½ cup butter, melted
1 cup brown sugar
2 eggs
½ cup all purpose flour
½ tsp baking powder
½ tsp baking soda
1 cup semi-sweet chocolate chips
1 tsp almond extract
8 oz cream cheese
1 drop safe green food coloring
1 tsp vanilla extract
½ cup maple syrup
½ cup peanuts
3 tbsp sugar
1 tbsp butter
2 jar chocolate frosting , or bags chocolate chips
St. Patrick’s Day sprinkles, green ones or 4 leaf clover sprinkles
Preparation
Preheat the oven to 375 degrees F and spray a cookie pan.
In a medium bowl, stir together melted butter, brown sugar, and almond extract until smooth.
Beat in the eggs one at a time.
In another bowl combine the flour, baking powder, baking soda, and sugar together.
Combine both dry and wet ingredients.
Fold in the chocolate chips.
Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8-10 minutes or until golden brown.
While cookies are baking, add peanuts, sugar and butter to a pan.
Cook peanuts until caramelized.
Remove cookies from oven and let cool.
In a mixing bowl, add cream cheese, syrup, vanilla extract, green food coloring and mix until smooth and creamy.
Then fold peanuts into the cream cheese.
Take a cookie (make sure it has set and isn’t falling apart) and place a big amount of the cream cheese mixture on top of it. Cover with another cookie.
Cover and place in the refrigerator.
Melt chocolate chips in a saucepan or microwave chocolate frosting until melted.
Take out the ice cream sandwiches and dip them in the melted chocolate.
Cover with sprinkles and place in freezer to harden.
They are done when the chocolate is hardened.
