2 sticks Land O' Lakes Butter
1 3-oz pkg. philadelphia cream cheese
3/4 c. sugar
1 egg
1 tsp peppermint extract
3 c. all-purpose flour
1 12-oz. pkg semi-sweet chocolate chips
2 T. Land O' Lakes Butter
Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Continue beating until well mixed (1 to 2 minutes). Divide dough in half, wrap each half in plastic food wrap. Refrigerate dough for 2 hours or overnight.
Heat oven to 375 degrees. Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/4 inch thickness. Cut out cookies with a 2 1/2 inch heart-shaped cutter. Place 1 inch apart on ungreased cookie sheets; cool completely.
Melt chocolate and 2 T. of butter in 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Dip half of each heart into chocolate. Place on waxed paper-lined cookie sheets; refrigerate until chocolate is firm. Store refrigerated.
Yields: 3 1/2 dozen cookies