* I had to add about another 1/2 cup of flour to the recipe because the dough was too wet to stick to the andes mint. Everything was sticking to my fingers and not the mint.
- 1 1/4 cups all purpose flour
- 1/2 cup unsweetened baking cocoa
- (1) 3.9 oz box instant chocolate pudding mix
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 egg, room temperature
- 2 Tbls water
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup Andes creme de menthe baking chips
- 24 Andes mints
- 1/2 cup Andes creme de menthe baking chips
- 4 oz white candy coating (I used CandiQuik)
- 1/2 tsp mint extract
- green gel food coloring
- Preheat oven to 375 degrees.
- Whisk together flour, cocoa, pudding mix,baking soda and salt. Set aside.
- Cream sugars and butter together until light and fluffy.
- Add in egg, vanilla and water and beat until well blended.
- Gradually stir in dry ingredients.
- Fold in chocolate chips and Andes baking chips.
- Line cookie sheet with parchment paper or lightly grease.
- Scoop out rounded tablespoons of cookie dough. Form into a ball and press an Andes mint into the center. Fold dough around mint and slightly flatten. Place on prepared cookie sheet.
- Bake for 8 minutes or until they are set. Do not over bake.
- Remove from oven and let cool on a rack.
- Melt andes chips in a small bowl in microwave at 50% power in 30 second intervals, stirring in between. Transfer to a plastic bag and cut off a corner of the bag. Just a little bit so you have a nice thin drizzle.
- Drizzle over the top of cooled cookies.
- Melt candy coating according to package directions. Stir in extract and food coloring and transfer to a piping bag or plastic bag. Cut off the corner and drizzle over cookies.
- Let drizzles set up before storing in an airtight container.