Thanks to everyone who’s linked up so far. Your cookie recipes have all got me drooling!!
If you haven’t linked up yet, it’s not too late. And since there aren’t many participants, you have a great chance of winning the prize!
This cookie recipe is one that tried for the very first time this year. Oh my. I am in trouble. I love chocolate and mint together, so these are deadly for me. I have a hard time refraining from eating them all day long. So yummy! And I think they are pretty with the drizzle on top. Definitely a new family favorite.
Andes Mint Cookies
1 cup soft butter
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 tsp salt
65 Andes mints
Cream butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients. Cover and chill for about an hour. Unwrap the mints. Try not to eat them, you want some left for the cookies. Take about a tablespoon of dough and wrap it around a mint. Make sure that all the edges are covered. Repeat with the remaining dough. Place cookies on lightly greased cookie sheets about 3″ apart. Bake at 350° for about 9-10 minutes. Let cool on pans for 2 minutes before removing to cooling racks. After cookies are cool, melt the remaining Andes mints. Drizzle over the tops of the cookies.
Disclaimer: I’m not really sure how many cookies this recipe makes. I had helpers, and some of the mints and dough got eaten. I of course would never do that, it was all the helpers.