Monday, December 23, 2013

Mint Surprise Cookies

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. 


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