These mint surprise cookies are delightful. Andes mint chips are wrapped inside a chocolate shortbread for a fun Christmas treat.
Mint Surprise Cookies – Adapted from Hershey’s
- 1 C butter, softened
- 2/3 C sugar
- 1 tsp. vanilla
- 2 C white whole wheat flour
- 1/4 C dark chocolate cocoa powder
- ~1/2 C Andes mint chips*
- Powdered sugar
*Alternatively, you can use (as the original recipe calls for) Hershey’s Mint Kisses. We used the Andes Mint Baking Chips because they are nut-free!
Cream 1 C butter, 2/3 C sugar and 1 tsp. vanilla together until creamy.
Mix the 2 C white whole wheat flour and 1/4 C cocoa together.
Mix the flour mixture into the butter until blended. Note – the dough will be very thick.
Then, scoop about 1 T dough out and flatten the scoop of dough into a pancake. Place about 1/2 – 1 tsp. of the Andes Mint Baking Chips in the center of the dough and seal the cookie dough around the mints.
Roll in powdered sugar, then place each cookie dough ball onto a lightly greased cookie sheet.
Bake at 350 for 8-10 minutes; cool for 1 minutes and cool completely.