Ingredients Jump to Instructions ↓

  1. 2-1/2 cups flour

  2. 1 tsp. baking soda

  3. 1/4 tsp. salt

  4. 3/4 cup sugar

  5. 3/4 cup brown sugar

  6. 1 cup butter, softened

  7. 2 eggs

  8. 1-1/2 tsp. vanilla

  9. 3-4 pkgs. chocolate mint wafers (I use Andes candies)

  10. 1 cup semisweet chocolate chips

  11. 1/4 cup milk chocolate chips

Instructions Jump to Ingredients ↑

  1. In large bowl, combine all ingredients except mint wafers, and beat at low speed until dough forms. Chill dough at least 2 hours.

  2. Shape a scant tablespoon of dough around each chocolate mint, making sure to cover the candy completely. Roll the ball between your hands to make it smooth and place on on ungreased cookie sheets at least 3" apart.

  3. Bake at 375 degrees for 9 to 12 minutes, until light golden brown. Remove from cookie sheet immediately.

  4. In small microwave-safe bowl, place semisweet chocolate chips. Microwave on high power for 1 minute; remove and stir. Continue microwaving for 30 second intervals, stirring after each interval, until the chocolate is melted. Stir in milk chocolate chips until smooth (this tempers the chocolate). Drizzle chocolate over cooled cookies. You can also top them with some chopped pecans before baking.

  5. To freeze, divide dough into two teaspoon portions and freeze on a cookie sheet. Package into freezer containers, label, seal, and freeze up to 3 months. To use, let dough stand overnight in the refrigerator. Wrap dough around the mint candy and bake as directed.


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