In the spirit of Mother’s Day, I decided to make a homemade peppermint dip. 

I used to love homemade peppermints but these days, I feel like I don’t need to, so I’ll give it another go.

I’m also going to make some homemade chocolate chip cookies, which I love but I think I’ll pass on the peppermint chips. 

My mom loves peppermint, and so do I, so this peppermint sauce is the perfect dessert for her.

For this recipe, I was inspired by this post about homemade peppermilk ice cream. 

The key to this recipe is to soak the peppermilks overnight in the water to get a thick, creamy sauce.

Then, you can pour that sauce into a saucepan over medium heat until it is thickened enough to pour, but not to a point that it becomes too runny.

Once you’ve got the sauce ready, you’ll add your favorite spices, and then you just need to gently stir everything together until everything is well blended.

Once everything is fully mixed, pour that into a food processor or blender and pulse until it forms a thick sauce.

You don’t have to be a master blender, but it helps when you need to make this for yourself or to share with your friends.

For the recipe, you will need: 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1/2 cup milk 1 teaspoon peppermint extract (you can use a blend of the two) (I used the sweet version) Directions: Preheat oven to 350 degrees F. Mix together the vanilla, flour, baking powder, and salt in a small bowl until just combined.

Place the dry ingredients in a bowl, and add the milk, peppermint extracts, and vanilla.

Stir well, until everything comes together.

Add the peppermips, and pulse a few times to combine them into the wet ingredients.

Then add the remaining dry ingredients, stir well, and finally pour the sauce into the saucepan.

Let it sit for a few minutes to let the liquid settle.

Pour the sauce onto a baking sheet, and bake for 30 minutes.

Remove from the oven and let cool completely.

While the sauce is cooling, make your chocolate chip cookie dough.

Preheat your oven to 325 degrees F, and line a baking tray with parchment paper.

Cut out 8 circles of dough about 2-inches in diameter.

Spread a bit of peanut butter on each of the 8 cookies and place them on the baking tray.

Bake for about 15-20 minutes, until the tops are golden brown.

Remove them from the baking pan, and let them cool on a wire rack for 5 minutes. 

After they cool completely, remove the cookies from the parchment paper and let the cookies cool completely on a rack for about 5 minutes before you make the chocolate chip muffins. 

To make the Chocolate Chip Cookie Dough, combine the flour, butter, baking soda, and cocoa powder in a medium bowl and stir until well combined.

Set aside.

Melt the chocolate in a microwave-safe bowl over low-medium heat.

Pour in the melted chocolate and stir with a wooden spoon until smooth.

Pour into prepared cookie sheets and bake at 325 degrees for about 30-35 minutes, or until the top is set. 

(If the cookies get too brown, gently turn them over and use a knife to gently pull them out. 

You may need to keep the cookie sheets warm for about 20-25 minutes before they are ready to serve.) 

If the chocolate is too dark, you may need a little extra milk to help it melt. 

Remove the chocolate from the microwave and let it cool for about 10 minutes.

Melt chocolate in the microwave-proof bowl over high heat, then stir in the powdered sugar. 

Serve warm with the chocolate chips.

If you are making the chocolate bars ahead of time, melt them before serving. 

Print Peppermint Butter with Peanut Butter and Peanuts in a Pot (recipe adapted from Cooking Light) Yield: 4 bars Ingredients 1 cup flour 1 cup water 1 teaspoon Vanilla extract 1 teaspoon ground cinnamon 1/4 cup butter 1 teaspoon cinnamon salt 1 teaspoon Peppermint extract Instructions Mix the flour and water together.

Then put the dry ingredient in a large bowl and add milk, salt, peppermins, and the vanilla extract.

Stir until well blended and add all of the dry and wet ingredients, stirring until combined.

Stir in the peanut butter.

Let the mixture sit for 5-10 minutes to allow the mixture to thicken.

Pour it into a large saucepan and heat until the mixture comes together and begins to boil.

After it is boiling, add the baking soda and let cook for about five minutes, stirring constantly. 

Then pour it into the hot saucepan, stir with the wooden spoon, and simmer on medium heat for about one minute.

Pour out the sauce and let th