Multiple variations can be made with this recipe. If you are feeling creative, replace peanut butter chips with the chocolate chips, roll it in sprinkles.
Get your mixers and cookie pans out. Let's bake.
4oz unsweetened chocolate, chopped
6 tbsn unsalted butter
12oz semisweet chocolate chips
1/2c AP Flour
2 tbsn unsweetened cocoa powder
1/4 tbsn baking powder
1/2 tspn salt
2 large eggs
1 1/2 tspn vanilla extract
1/4 c bourbon
Cut butter into tiny pieces. Reserve 1 c. chocolate chips, put on the side. Melt chopped chocolate, butter and 1c. chocolate chips in a saucepan.
Whisk dry ingredients together.
Beat sugar, eggs, vanilla abd bourbon in a large bowl until pale and frothy for a few minutes.
Add the chocolate mixture to the egg mixture.
Add dry ingredients slowly until combined.
Stir in remaining chocolate chips.
Put in the refrigerator for a few hours.
Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Roll the mixture into one inch balls and place on the sheet. Bake for 10 minutes.
Cream Cheese Frosting
2 stick of unsalted butter, room temperature
2 packages (8oz each) of cream cheese, room temperature
3 cups confectioner's sugar
1 tspn vanilla extract
1 tspn grand marnier or orange liqueur
Mix butter and cream cheese until it is combined. Slowly add sugar. Add liqueur and vanilla extract.
Candied Orange Peels
5 c sugar
2 c water
Cut peels into tiny pieces. Combine water and sugar, let simmer in a pan for 10 minutes. Add the peels, cook until translucent for about 30-45 minutes. Strain the liquid and roll peels in sugar. Dry the peels for a few hours until hardened.
After chocolate cookies are baked and cooled, put the frosting in between 2 pieces and form a sandwich. Roll outside of frosting in the candied orange peels. Repeat and then enjoy!