• 25minutes
  • 134calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup butter

  2. 1 cup powdered sugar

  3. 1 1/2 teaspoons peppermint extract

  4. 2 egg yolks

  5. 16 drops green food coloring

  6. 2 1/4 cups flour

  7. 1/2 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 3/4 cup dark chocolate

  10. 3 tablespoons whipping cream

  11. 3 tablespoons butter

  12. 18 Andes mints candies, cut in half diagonally

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In large bowl, beat 1 cup butter and powdered sugar on medium speed until fluffy. Beat in peppermint extract, egg yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.

  3. Shape dough into 1-inch balls, place 2 inches apart on cookie sheets. Using end of handle of wooden spoon, press a deep well into center of each cookie.

  4. Bake 10-12 minutes until set. Reshape wells with end of wooden spoon.

  5. Cool completely—15 minutes.

  6. In medium microwavable bowl, place chocolate chips, cream and butter on high 1 minute or until mixture looks melted but not too hot.

  7. Fill each well with about 1 teaspoon mixture—wait about 10 minutes until chocolate mixture is slightly cooled down then garnish w/candy piece—you may need to test candy before inserting all of them.

  8. Let stand 1 hour until chocolate is set.


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