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 Chocolate Mint-Filled Cookies

 

Most of us have always loved those Andes brand mints- the "after-dinner treat." Here's your chance to sample them inside a cookie!
 

6 ounces 

 

semisweet chocolate chips

 

2 cups 

 

flour

 

2/3 cup 

 

butter, softened

 

¼ cup 

 

light corn syrup

 

2 tsp 

 

baking soda

 

¼ tsp 

 

salt

 

1 large 

 

egg

 

 

 

sugar for rolling

 

48

 

Andes Mints

 

 

1

In saucepan, heat chips on low heat until melted and smooth.

2

In a large bowl with mixer, beat melted chocolate, flour, butter, corn syrup, baking soda, salt, egg and ½ cup sugar until blended. Increase speed to medium and beat until well-mixed, scraping bowl with rubber spatula. Wrap dough with plastic wrap and refrigerate until easy to handle (2 hours).

3

Prehat oven to 350 degrees. Place some sugar in a small bowl. Shape dough into balls. Roll balls in sugar and bake on cookie sheet 12-15 minutes.

4

Immediately remove ½ of cookies from cookie sheet onto work surface. Top each cookie with 2 mints and place the other half of the cookies on top. If your freezer is big enough, place in freezer until set, or leave at room temperature until set.

 

Servings: 24

Yield: 2 dozen

 

 Cooking Tips

*These taste divine while still warm, and they are a great frozen treat as well.

*Andes brand mints can be found in the candy section of most stores.

 

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