Surprise Package Cookies Recipe
Surprise Package Cookies Recipe photo by Taste of Home

Surprise Package Cookies Recipe

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"Each of these buttery cookies has a chocolate mint candy inside," says Lorraine Meyer of Bend, Oregon. "They're my very favorite cookie and are always part of our Christmas cookie trays."
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:21 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 21 servings


  • 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

Nutritional Facts

2 each: 296 calories, 13g fat (8g saturated fat), 44mg cholesterol, 175mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein


  1. 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.
  2. With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets.
  3. 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.
Originally published as Surprise Package Cookies in Taste of Home December/January 2002, p63

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Reviewed Jun. 16, 2015

"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!"

Reviewed May. 24, 2015

"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."

Reviewed Dec. 23, 2014

"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."

Reviewed Dec. 8, 2014

"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."

Reviewed Dec. 24, 2013

"These cookies have become a family favorite at Christmas!"

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