"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."
Ingredients
- 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
Directions
- 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.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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