Andes Chocolate Mint Cookies
Ingredients:
- flour - 1 1/2 cups
- unsweetened cocoa powder - 1/2 cup
- instant chocolate pudding mix - 3.9 ounce box
- baking soda - 1/2 t
- salt - 1/2 t
- light brown sugar - 3/4 cup
- sugar - 1/2 cup
- butter, melted - 1/2 cup
- vanilla extract - 1 t
- egg, room temperature - 1
- water - 2 T
- semi sweet chocolate chips - 1/2 cup
- Andes creme de menthe baking chips, divided - 1 1/4 cups
- Andes mints - 24
- white candy coating - 4 ounces
- mint extract - 1/2 t
- green gel food coloring - to desired color
Instructions:
In a bowl, whisk together flour, cocoa, pudding mix, baking soda and salt; set aside. In a bowl, cream together sugar, brown sugar and butter until light and fluffy. Add egg, vanilla and water and beat until well blended. Gradually add dry ingredients. Fold in chocolate chips and 3/4 cup Andes baking chips.
Form a rounded tablespoon of dough into a ball, press an Andes mint into the center. Wrap dough around mint, slightly flatten dough. Place on parchment paper lined cookie sheet.
Bake in a preheated 375 degree oven for 8 minutes or until they are set. DO NOT over bake. Remove from oven, completely cool on a rack.
Prepare drizzle -- melt 1/2 cup andes chips, stir until smooth. Place in a plastic bag, seal bag, cut a very small piece off one corner of the bag. Drizzle melted chips in a zig zag pattern over the top of cooled cookies. Melt candy coating per package directions, stir in extract and food coloring, place in a second plastic bag, seal bag, cut a very small piece off one corner, drizzle melted candy in a zig zag pattern over cookies. Let set, store in an airtight container. Yields 2 dozen
