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DESSERTS:
COOKIES
Chocolate Mint Filled
Cookies
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Chocolate Mint-Filled Cookies |
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Most of us have
always loved those Andes brand mints- the "after-dinner
treat." Here's your chance to sample them inside a
cookie!
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6
ounces |
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semisweet chocolate chips |
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2
cups |
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flour |
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2/3
cup |
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butter, softened |
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¼
cup |
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light corn syrup |
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2
tsp |
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baking soda |
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¼
tsp |
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salt |
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1
large |
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egg |
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sugar for rolling |
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48
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Andes Mints |
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1 |
In saucepan,
heat chips on low heat until melted and smooth. |
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2 |
In a large
bowl with mixer, beat melted chocolate, flour,
butter, corn syrup, baking soda, salt, egg and ½
cup sugar until blended. Increase speed to
medium and beat until well-mixed, scraping bowl
with rubber spatula. Wrap dough with plastic
wrap and refrigerate until easy to handle (2
hours). |
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3 |
Prehat oven
to 350 degrees. Place some sugar in a small
bowl. Shape dough into balls. Roll balls in
sugar and bake on cookie sheet 12-15 minutes. |
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4 |
Immediately
remove ½ of cookies from cookie sheet onto work
surface. Top each cookie with 2 mints and place
the other half of the cookies on top. If your
freezer is big enough, place in freezer until
set, or leave at room temperature until set. |
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Servings: 24 |
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Yield: 2 dozen |
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Cooking Tips |
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*These taste divine
while still warm, and they are a great frozen treat as
well. |
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*Andes brand mints
can be found in the candy section of most stores.
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Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again. "I made these cookies along with some
others. My guests loved them and thought they were store-bought
cookies!"
-San Diego, CA
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