Surprise Package Cookies Recipe
- 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
- 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.
2 each: 296 calories, 13g fat (8g saturated fat), 44mg cholesterol, 175mg sodium, 48g carbohydrate (32g sugars, 1g fiber), 3g protein.
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!"
"Love these little gems. I also cut mints in half for bite size and one time at Christmas had to omit the drizzle as I didn't have enough mints. I just topped them with a few green sugar sprinkles. Actually more of a surprise this way since there was no drizzle (and mint aroma) to provide a clue. wonderful flavor but time consuming as others have noted."
"LOVE this recipe!!! It does require some time but it is defiantly worth it."
"This is a favorite cookie!! I do make them smaller though by cutting the mints in half."
"I made these years ago when they were first featured in TOH magazine. They take a little time since you actually form the cookies each by hand, but the results are worth the effort. I have made them many times since, great xmas cookie and something different for those looking for cookie exchange ideas. Easy to make and lots of flavor...perfect for those that love chocolate and mint around holiday time."
"Simply amazing! We all loved them!"
"Love these cookies! They take a bit of time to prepare, but the end result is tasty and and looks very attractive. A great elegant cookie for exchanges or gift baskets"
"Great but do require some effort."
"I found that this recipe has a little too much mint favor for a shortbread type cookie. If I were to make them again I would use a chocolate dough and use only half a mint."
"These are so good and very easy to make. I cut the andes mints in half and made a smaller cookie."
"These cookies are a definite favorite at my house! They are so delicious and everyone loves the surprise in the middle! I have always been asked to give the recipe."
"these cookies are fantastic! they turned out just like the picture and were a big hit at my annual cookie exchange"