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It’s Secret Recipe Club time again! (You can see all my SRC posts here. I’ve been doing this for two years now!)
My assigned blogger this month was Baking and Boys. I was excited, because I think we’ve both been in group A since the beginning. I often see Katrina’s recipes around on Pinterest and through the SRC pages. She’s a mom of FOUR sons. Ay yi yi. I think two sons might be all this mama can handle. Although right now it’s the daughter driving me batty. Ahem.
Katrina does baking recipes almost exclusively, so it made sense for me to make a cookie. (Although these Fudge Brownies were calling my name, too. Maybe another time.) It wasn’t hard to pick a recipe; I’d Pinned these Surprise Mint Cookies when Katrina first made them in November. Mr. V is a BIG Andes candy fan so they’re a fun treat for him.
The cookies are chewy and minty and altogether delicious. I was very skeptical that all the chocolate wouldn’t leak out while they were cooking, but I was proved wrong. Everything stayed in its neat package and cooked perfectly. A great treat, for the holidays or just a nice June night.
- 1 1/2 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 c. butter, room temperature
- 1/2 c. sugar
- 1/4 c. brown sugar, packed
- 1 egg
- 1/2 tsp. vanilla
- 32 mint candies, like Andes candies
In a small bowl, whisk together flour, baking powder, and salt. Set aside.
With an electric mixer, cream butter and both sugars until fluffy. Add egg and vanilla and mix until incorporated. Add dry ingredients and beat just until it comes together. (I had to use a spatula to get it to fully come together.)
This makes 20 cookies. I found the easiest way to form the cookies was to divide the dough into fourths, then divide each fourth into five hunks.
With hands lightly floured, flatten each hunk of dough in your palm. Place the candy in the middle and then wrap the dough around it. Each cookie will be rectangular. Just make sure the candy is completely covered. Place on parchment-paper or silpat-lined cookie sheets, about 2 inches apart.
Bake at 375 for 11-12 minutes. After a minute, remove to wire racks to cool.
Melt remaining 12 candies in the microwave for about 45 seconds to a minute, until fully liquid. Drizzle over cooled cookies and let chocolate harden.