- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 65 mint Andes candies
- In a bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
- With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets.
- Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.
Reviews for Surprise Package Cookies
"I leave off the drizzle and send these to those serving in the military overseas. This is the perfect way to send chocolate that won't melt, and they are a favorite!"
"These were good. I think I will try with different types of candies to see if I prefer anything more. The cookies were very good. Great buttery flavor. I made them gluten free using rice flour instead. The mint was a great twist on this classic cookie."
"Takes a lot of work to make these cookies, but they are worth it. Wonderful, holiday flavor. I broke the mints in half, but that created too small a cookie- pretty much bite size- and they were crunchy instead of softer. So, I used the shaped Andes mints and broke those in half and they were the perfect size.I did not need to put the dough in the fridge."
"I baked these cookies today for a Cookie Swap at our church and they are fantastic! I love the shortbread taste of the cookie and the mint inside is wonderful. These are going into my cookie file for future use."
"These cookies have become a family favorite at Christmas!"