12 Days of Christmas Cookies: Day 11 – Chocolate Mint Surprise Cookies

On the Eleventh Day of Christmas, My True Love Gave to Me: 11 Chocolate Mint Surprise Cookies

It wouldn’t be Christmas in the Montgomery household with out these  – they have a great chocolate surprise in each wonderful center thanks to Andes Candies.

Our friends and family expect Chocolate Mint Surprise cookies on the cookie tray every year, although its best to store them in a separate container to avoid all your cookies from tasting like mint.

Chocolate Mint Surprise Cookies

(Makes approximately 3-4 dozen)

Ingredients:
3 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 C margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 pkg Andes mint chocolate candies
Whole pecan halves (or)
 Chocolate sprinkles to decorate the top of each cookie

Directions:
Cream margarine and sugars until light and fluffy.  Add eggs and vanilla and beat together.

Add dry ingredients and mix until incorporated.

Place dough on a plate and cover with plastic wrap, chill until firm (about an hour). Unwrap your Andes Candies while the dough is chilling.

Once dough is chilled, its time to create the “surprise” part of this cookie.

Scoop a rounded Tablespoon of dough into your palms with spoon.

Soften by squeezing dough into a ball until a bit shiny.

Then, using both hands, flatten into a palm-size pancake (about ¼” thick).

Place Andes mint in center.

Begin wrapping mint by first folding over two long ends, like a cannoli, and then fold over the two short ends. You are just trying to cover the Andes mint, so any excess dough can easily be pinched off.

Then smooth it out with your hands. It should look like a fun-size candy bar shaped brick.

Place on a parchment lined cookie sheet (12/sheet, about 2” apart) and decorate with a pecan half.

Or instead of pecans you can decorate with sprinkles. Pour sprinkles into a cereal bowl and place cookie upside down into sprinkles until covered. Then place sprinkle side up onto cookie sheet.

Bake 375 degrees F for 12-15 minutes.  Cool on racks and store in air-tight containers separate from other cookies so all of your cookies do not taste like mint.

These also freeze well.

Enjoy!

Katherine

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Chocolate Mint Surprise Cookies

Yield: Makes approximately 3-4 dozen

It wouldn’t be Christmas in the Montgomery household with out these - they have a great chocolate surprise in each wonderful center thanks to Andes Candies. Our friends and family expect Chocolate Mint Surprise cookies on the cookie tray every year, although its best to store them in a separate container to avoid all your cookies from tasting like mint.

Ingredients:

3 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1 C margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 pkg Andes mint chocolate candies
Whole pecan halves (or)
 Chocolate sprinkles to decorate the top of each cookie

Directions:

Cream margarine and sugars until light and fluffy. Add eggs and vanilla and beat together.

Add dry ingredients and mix until incorporated.

Place dough on a plate and cover with plastic wrap, chill until firm (about an hour). Unwrap your Andes Candies while the dough is chilling.

Once dough is chilled, its time to create the "surprise" part of this cookie.

Scoop a rounded Tablespoon of dough into your palms with spoon.

Soften by squeezing dough into a ball until a bit shiny.

Then, using both hands, flatten into a palm-size pancake (about ¼” thick).

Place Andes mint in center.

Begin wrapping mint by first folding over two long ends, like a cannoli, and then fold over the two short ends. You are just trying to cover the Andes mint, so any excess dough can easily be pinched off.

Then smooth it out with your hands. It should look like a fun-size candy bar shaped brick.

Place on a parchment lined cookie sheet (12/sheet, about 2” apart) and decorate with a pecan half.

Or instead of pecans you can decorate with sprinkles. Pour sprinkles into a cereal bowl and place cookie upside down into sprinkles until covered. Then place sprinkle side up onto cookie sheet.

Bake 375 degrees F for 12-15 minutes. Cool on racks and store in air-tight containers separate from other cookies so all of your cookies do not taste like mint.

These also freeze well.

Katherine Montgomery

Katherine is a professional graphic designer and amateur mixologist. She has infinite patience and pays uncanny attention to the most minute details to make the world around her more beautiful. Whether ensuring that a picture frame is properly hung or making one of her delicious signature cocktails, rest assured that everything becomes just a bit (or a lot) prettier in Katherine’s hands. It is no surprise that she has a knack for planning great events like bridal showers and birthday parties, putting her in good company with the rest of the Live Pretty family. Katherine also has an excellent eye for interior design, a skill she is fine-tuning following the purchase of her first home.

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