Ingredients
42 servings
- •1 cup butter
- •1 cup white sugar
- •0.5 cup brown sugar
- •2 eggs
- •1 teaspoon vanilla extract
- •3 cups all-purpose flour
- •1 teaspoon baking powder
- •0.5 teaspoon salt
- •65 chocolate-mint layer candies (such as Andes®), unwrapped, divided
Instructions
- 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 chocolate mint 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.
Nutritional Facts
Per 42 servings
- Calories: 139
- Carbohydrate: 18g
- Fat: 7g
- Fiber: 0g
- Protein: 2g
- Sugar: 7g