Andes Mint Chocolate Cookies |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 36 |
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These are a bit unusual but delicious! This recipe is from a local periodical. Ingredients:
2 cups all-purpose flour |
1/3 cup unsweetened dutch-processed cocoa powder (i recommend callebaut brand) |
1/2 teaspoon baking powder |
1 cup butter, softened |
1 1/2 cups granulated sugar |
1/2 cup brown sugar |
1 pinch salt |
1 large egg |
1 teaspoon vanilla extract |
1/2 teaspoon peppermint extract |
12 andes creme de menthe thin candies, cut in half diagonally |
Directions:
1. Preheat oven to 350 degrees F. Sift together flour, cocoa powder, and baking powder. Set aside.
2. Combine butter, 1 cup of granulated sugar, brown sugar, and pinch salt in a bowl and beat with hand mixer until creamy.
3. Add egg, vanilla, and peppermint extract and continue beating until well mixed.
4. Add the sifted ingredients from step 1 to the mixture and thoroughly combine.
5. Once everything is incorporated, shape dough into 1-inch balls and roll them in the remaining 1/2 cup of granulated sugar.
6. Place sugared dough balls on a baking sheet and bake for 10-13 minutes.
7. As soon as the cookies are removed from the oven, press one half of an Andes creme de menthe candy onto each cookie.
8. Allow cookies to cool before serving.
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