Kelly's Amazing Andes Mint Thumbprint Cookies

SugaJ's Note:

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.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 36 COOKIES

• 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

Directions:

1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Bake 10-12 minutes until set. Reshape wells with end of wooden spoon.
5. Cool completely—15 minutes.
6. In medium microwavable bowl, place chocolate chips, cream and butter on high 1 minute or until mixture looks melted but not too hot.
7. 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.
8. Let stand 1 hour until chocolate is set.

Reviews

[freshaire1]

It takes a little work, but the work is SO worth it! Cookie isn't too sweet on its own (less guilt!) and makes a great cookie without the chocolate. But WITH the chocolate, its a real delight!! I didn't think that the Andes Mint on top really added that much taste wise, but its a classy visual IF you can cut the mints successfully! (Use a very thin, very sharp knife for the task and count on some scrap). Watch the cooking time, 12 minutes was too much in my oven. They are deceptive, hard to tell when they are really done. I'll leave it at 10 minutes next time. And there will be a next time!

[adkumata]

I found this exact same recipe on the Betty Crocker website. I made 25 dozen of these for a cookie exchange this year. The cookies were a huge hit. I will be adding this to my recipe box for future use!

[Julie F]

I made these cookies for St. Patricks Day and they turned out delightfully festive! They have a dry, crumbly texture (I mean this in the best way!) similar to a shortbread cookie. They aren't overly sweet and the dark chocolate makes a nice contrast with the cookie. The Andes Mints were a great addition! Made these for Spring 2011 PAC.