andes® mint cookies

Ingredients

• Servings: 42
• 1 cup butter
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 65 chocolate-mint layer candies (such as andes®), unwrapped, divided

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. add eggs one at a time, beating well after each addition. beat in vanilla extract.
• whisk flour, baking powder, and salt together in a bowl. gradually add flour mixture to butter mixture until dough is just-combined. transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. refrigerate until dough firms, at least 2 hours.
• divide dough into 42 portions and wrap 1 dough portion around 1 mint. repeat with remaining dough portions. place dough 2-inches apart on prepared baking sheets.
• bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
• melt remaining candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. drizzle melted mint chocolate over cookies.