Prep 15 mins
Cook 10 mins
This was a cookie recently shared at my friend Donna's annual cookie exchange. Kelly is our friend who brought the cookie that had everyone asking "Who made this?" "Can I have the recipe?" "Are there anymore???". I looked on the Zaar and didn't see any quite like this one. Hope you enjoy this delight. I would caution that you keep these separate from your other cookies otherwise everything will taste minty.
- 236.59 ml butter
- 236.59 ml powdered sugar
- 7.39 ml peppermint extract
- 2 egg yolks
- 1.04 ml green food coloring
- 532.32 ml flour
- 2.46 ml baking powder
- 1.23 ml salt
- 177.44 ml dark chocolate
- 44.37 ml whipping cream
- 44.37 ml butter
- 18 Andes mints candies, cut in half diagonally
- Preheat oven to 350 degrees.
- In large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy. Beat in peppermint extract, egg yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.
- Shape dough into 1-inch balls, place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.
- Bake 10-12 minutes until set. Reshape wells with end of wooden spoon.
- Cool completely—15 minutes.
- In medium microwavable bowl, place chocolate chips, cream and butter on high 1 minute or until mixture looks melted but not too hot.
- Fill each well with about 1 teaspoon mixture—wait about 10 minutes until chocolate mixture is slightly cooled down then garnish w/candy piece—you may need to test candy before inserting all of them.
- Let stand 1 hour until chocolate is set.
We were excited to try new cookies for Christmas and thought this one would be good, but we were totally disappointed. My son did not like them at all and he likes everything. The cookie was not sweet and tasted a bit sour! The only part we liked on the cookie was the andes chocolate candy.
I took these to a church bake sale. They were spoken for before the doors opened for the sale! A delight to look at and delicious to eat. I used a cookie scoop to ensure that the cookies were uniform in size and baked them for a minute or two less than the recipe indicates. I also bought good quality Belgium chocolate wafers to melt for the filling. These cookies will be on my must have list every Christmas from now on.
Mine didn't look as uniformly pretty as the picture, but they were super tasty. I made green & red cookies, dark and white chocolate, and then used the regular Andes and the peppermint ones. I varied the green/red and dark/white combinations but only put regular candies on green cookies and only peppermint candies on red cookies. <br/><br/>I don't usually make formed cookies, so it took me a little bit to figure out how to get them to not spread out too much (such as don't use the silpat mat & that last 1/4 cup of flour is necessary even if it might make the cookies crack when reforming the well). <br/><br/>I wanted something dramatic for a cookie sale, something that wouldn't look like "I could make that." They all sold (6 dozen)! So, I guess the lack of "prettiness" didn't affect their appearance too much.