Surprise Package Cookies Recipe

4.5 16 20
Surprise Package Cookies Recipe
Surprise Package Cookies Recipe photo by Taste of Home
Publisher Photo

Surprise Package Cookies Recipe

Read Reviews
4.5 16 20
Publisher Photo
"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."
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

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 mint Andes 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. Yield: about 4 dozen.
Originally published as Surprise Package Cookies in Taste of Home December/January 2002, p63

Nutritional Facts

1 cookie: 124 calories, 6g fat (4g saturated fat), 18mg cholesterol, 71mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 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 mint Andes candies
  1. 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.
  2. 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.
  3. Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely.
  4. In a microwave or saucepan, melt remaining mints; drizzle over cookies. Yield: about 4 dozen.
Originally published as Surprise Package Cookies in Taste of Home December/January 2002, p63

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Reviews forSurprise Package Cookies

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MY REVIEW
ltwilkerson User ID: 8417979 228029
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!"

MY REVIEW
greatwithoutgluten User ID: 6330173 226845
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."

MY REVIEW
susanrukes User ID: 1679219 215719
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."

MY REVIEW
[email protected] User ID: 2350474 214376
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."

MY REVIEW
StaceyRI User ID: 2654630 104118
Reviewed Dec. 24, 2013

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

MY REVIEW
sipper User ID: 3152320 58720
Reviewed 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."

MY REVIEW
2KAYZ User ID: 6509110 40171
Reviewed Nov. 23, 2013

"LOVE this recipe!!! It does require some time but it is defiantly worth it."

MY REVIEW
Maui Girl78 User ID: 5707990 34713
Reviewed Nov. 19, 2012

"This is a favorite cookie!! I do make them smaller though by cutting the mints in half."

MY REVIEW
kredhead User ID: 710648 41857
Reviewed 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."

MY REVIEW
matanoos User ID: 915344 52912
Reviewed Jul. 22, 2011

"Simply amazing! We all loved them!"

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