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The other day when I was Pinteresting, I saw some drool worthy chocolate cookies that had melted Andes thin mints on them. After clicking through to the source, I saw that the blogger made cookies out of a cake mix. While I have nothing against cake mixes per se, I do have real ingredients in my pantry and am not afraid to use them!
My go to recipe book for Christmas is Betty Crocker's Best Christmas Cookbook. I used the Holiday Melting Moments recipe from page 218, but instead of topping the cookies with vanilla icing and crushed candy canes (yum, too!), I squished half of an Andes thin mint chocolate into the cookies while they were still hot, causing the cookies to crack and the mint chocolate to do its thing!
Here's the recipe:
1 cup real butter
1 egg yolk
1 cup plus 2 tbsp flour
1/2 cup cornstarch
1/2 cup powdered sugar
2 tbsp cocoa
1/8 tsp salt
Beat butter and egg yolk. Stir in remaining ingredients. Cover with plastic wrap and put in the fridge for about an hour. Shape into 1" balls and bake at 375° on an ungreased cookie sheet for 10 to 12 minutes until set, but not browned.
As soon as they come out of the oven, place half of an Andes chocolate on top and press the mint chocolate into the warm cookie, causing it to crack.
As the chocolate melts it will ooze deliciously into all the crevices. Once melted, swirl a little with the tip of a spoon. I dare you to try to prevent your family from eating these before they've cooled.
|Andes Creme De Menthe Indulgence|
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