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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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These cookies have Andes mints tucked inside them, plus melted chocolate on top. sometimes I also add a bit of cocoa to the dough to make double chocolate cookies. Cooking time includes 2 hours for chilling dough. (Andes mints). Ingredients:
1 cup butter, softened (no substitutes) |
1 cup sugar |
1/2 cup brown sugar, packed |
2 eggs |
1 teaspoon vanilla extract |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
65 andes mints candies |
Directions:
1. In a mixing bowl, cream butter and sugars. Add eggs one at a time, beating well. Beat in vanilla.
2. Combine the flour, baking powder and salt, and gradually add to creamed mixture. Cover and refrigerate dough for 2 hours or until easy to handle.
3. With floured hands, shape tablespoons of dough around 42 candies (you will have rectangular cookies).
4. Place cookies 2 inches apart on greased baking sheets. Bake at 375 for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
5. In a saucepan or microwave, melt remaining candies and drizzle over tops of cookies.
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