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Chocolate Mint Surprise Cookies

User Rating 5 Star Rating (7 Reviews)

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Chocolate Mint Surprise Cookies

Chocolate Mint Surprise Cookies

Linda Larsen
Chocolate Mint Surprise Cookies are the favorite of Bill, one of my brothers-in-law. They are a must every Christmas.

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: 4 dozen cookies

Ingredients:

  • 2-1/2 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1-1/2 tsp. vanilla
  • 3-4 pkgs. chocolate mint wafers (I use Andes candies)
  • 1 cup semisweet chocolate chips
  • 1/4 cup milk chocolate chips

Preparation:

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

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.

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

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.

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.

User Reviews

Reviews for this section have been closed.

 5 out of 5
, Guest Firmbeliever1

Just a couple of tips If you make this cookie recipe ~ use parchment paper cause it's a job and a half to get the baked on mint off the cookie pan! (I use bags of Thin Mints) I learned that the first time I made them. Also, once you have the mint covered by the cookie dough, roll it in your hand like you would if you were making a meatball to get all the creases out of the dough. Then carefully flatten it a bit making sure that you can't see even a hint of the brown of the chocolate. If you aren't careful of these things, you will have leaks and the cookies won't come out very good. Note: You can put quite a few of these cookies onto the same cookie pan because they don't spread out like a chocolate chip cookie does. While two pans of cookies are baking, I put the bowl with the dough in the frig because it gets sticky if it's warm. As you bake each cookie pan full, and you sample one when done, you will learn if you're putting too much dough into each cookie! :~) If you roll the cookie with the mint in it as I suggest above you can see that the mint is well covered and you really do only need just a bit of dough as the instructions say. Otherwise, using too much dough, the taste of the mint and chocolate are less noticeable. These cookies take a lot more than 35 minutes to make. They are quite labor intensive to make sure you have sealed the mints well and will have no leaks. It's my experience that guys really LOVE these cookies! ;~D

3 out of 3 people found this helpful.

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