Frozen Chocolate Cookie Cups
|Butter/Margarine||1⁄2 Pound (1 Cup)|
|Powdered sugar||2 Cup (32 tbs), sifted|
|Unsweetened chocolate square||4 Ounce, melted (4 Pieces)|
|Peppermint flavoring||3⁄4 Teaspoon|
|Vanilla wafer crumbs||3 1⁄2 Ounce (Half 7 Ounce Box/1 Cup)|
|Whipped cream||1⁄2 Cup (8 tbs)|
Using an electric mixer, if possible, beat together the butter and powdered sugar until light and fluffy.
Add the melted chocolate and continue beating thoroughly.
Add the whole eggs, and beat again until fluffy.
Then beat in the peppermint and vanilla.
Sprinkle about half of the cookie crumbs in each of 18 cupcake pan liners.
Spoon the chocolate mixture into the liners, then top with the remaining crumbs.
Freeze until firm.