Chocolate & Mint to me scream Christmas. Maybe it’s because candy canes are so quintessential to the holiday season or maybe it’s the idea that mint is associated with green and green is a Christmas color. I don’t know.
But that doesn’t mean I don’t eat my fair share of mint chocolate chip ice cream throughout the entire year. And that doesn’t mean that these mint surprises can’t be made during any season, whenever my heart desires. They are too good to save for the holidays!
I’d never heard of Mint Surprise Cookies before I met my husband. When we were dating he tried to tell me what they were and I tried to make them but they didn’t turn out.
Thankfully I was let in on the family secret and can make them the right way. THANKFULLY!
Because life without these cookies would not be the same!
Luckily these cookies are S.I.M.P.L.E to make!
It is basically a chocolate chip cookie dough..subtract the chocolate chips..and surround an Andes mint with the dough.
- 3/4 Cup Butter, Melted
- 1/2 Cup White Sugar
- 1/2 Cup Brown Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1 1/2 Cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Corn Starch
- Approximately 9 Andes Mints
- Preheat Oven to 350.
- Melt butter, about 30 seconds in the microwave is good.
- Mix together butter, both sugars, vanilla, and egg.
- In separate bowl mix baking soda, salt, corn starch, and flour.
- Slowly add flower mixture to butter mixture while stirring.
- A dough should form. Dough should not be wet but not crumbly either. It should stick to itself but not your hands. Add little bits of flour until you reach this point.
- Refrigerate for 15-20 minutes until chilled and harder.
- Unwrap and break mints in half.
- After dough is refrigerated, form into balls surrounding one mint. I used balls a little smaller than golf ball size. Make sure mint is completely covered.
- Place on non stick cookie sheet.
- Bake for 10 minutes. They should just start looking golden brown.
- Let them cool before taking off cookie sheet.
My first piece of advice to you is to not over bake them. They might not seem done, but they are. I formed the balls of dough into just slightly smaller than golf ball size, baked them at 350 for exactly 10 minutes and they were PERFECTION.
Second piece of advice, put them in an air tight container or even a recloseable bag. They will stay soft for days, if they last that long.
Advice #3: If you like the ratio of cookie to chocolate to be lower, use a whole mint. If you like more cookie, use a half. I have made both and I prefer more chocolate and mint, but other’s do not agree. Whatever floats your mint surprise cookie boat.
After the cookies cool, so does the chocolate. They are still incredibly delicious, but if you like the melty center, toss them in the microwave for a few or 20 seconds and they should be warm and melty again. Mmm..
Don’t forget the glass of cold, crisp milk. I don’t really drink milk, but I do with cookies!