Surprise Package Cookies
Total TimePrep: 30 min. Bake: 10 min./batch
Makesabout 3 1/2 dozen
- 1 cup butter, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 65 Andes mint candies
- Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours.
- Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets.
- Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
- In a microwave or saucepan, melt remaining mints; drizzle over cookies.
Nutrition Facts1 cookie: 124 calories, 6g fat (4g saturated fat), 18mg cholesterol, 71mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.
Dec 6, 2017
I make these for Christmas goody baskets for my administration at my school every year. My principal told me that she has to hide them from her husband every year as he steals them from her basket if she doesn't. I have made these for 15 years and they have never disappointed.
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!
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.
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.
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.
Dec 24, 2013
These cookies have become a family favorite at Christmas!
Dec 12, 2013
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.
Nov 23, 2013
LOVE this recipe!!! It does require some time but it is defiantly worth it.
Nov 19, 2012
This is a favorite cookie!! I do make them smaller though by cutting the mints in half.
Oct 25, 2012
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.
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