Recipe & picture courtesy of Better Homes & Gardens
Makes: about 36 cookies
Prep: 25 minutes
Bake: 10 minutes per batch
Cool: 15 minutes
- 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
- 1/3 cup shortening
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 1-1/2 cups all-purpose flour
- Layered chocolate-mint candies, chopped
- In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.
- In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.
- Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
Notes & Comments: This went together easier than I thought it would but I had to let the cookies bake longer than the recipe stated. I’m not sure if this is because of our crappy oven or they just needed more time. They taste great!