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Chocolate Mint Surprises

 Chocolate Mint Surprises
I came up with this recipe a few years ago and have shared it with many people. I would often snack on these treats after my baby's middle-of-the-night feeding. —Sheila Kerr, Revelstoke, British Columbia
72 ServingsPrep: 30 min. + chilling Bake: 5 min./batch + freezing


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 ounces unsweetened chocolate, melted and cooled
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 cups confectioners' sugar
  • 3 tablespoons butter, softened
  • 1/4 cup evaporated milk
  • 2 to 3 teaspoons peppermint extract
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 pounds dark chocolate candy coating, melted


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in egg and vanilla. Add melted chocolate. Combine the flour, baking
  • powder and salt; gradually add to chocolate mixture and mix well.
  • Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate
  • for 4 hours or until firm.
  • Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on
  • ungreased baking sheets. Bake at 375° for 5-7 minutes or until

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Chocolate Mint Surprises (continued)

Directions (continued)

  • edges are firm. Remove to wire racks to cool.
  • For filling, in a small bowl, combine the confectioners' sugar,
  • butter, milk and extracts until smooth. Shape into 1/2-in. balls.
  • Place a ball in the center of each cookie; flatten. Freeze for 30
  • minutes.
  • Dip cookies in melted candy coating to completely cover; allow excess
  • to drip off. Place on waxed paper; let stand until set. Yield: about
  • 6 dozen.
Nutritional Facts: 1 cookie equals 148 calories, 7 g fat (5 g saturated fat), 10 mg cholesterol, 51 mg sodium, 22 g carbohydrate, 1 g fiber, 1 g protein.