Chocolate Mint Stuffed Cookies


3 cups flour

1 tsp baking soda

1/2 tsp salt

2 sticks unsalted butter, softened

1 cup sugar

1/2 cup brown sugar, packed

2 eggs

2 tbsp warm water

2 tsp vanilla extract

24-30 Andes chocolate mints, unwrapped


Whisk together the flour, baking soda and salt in a large bowl. Set aside.

Cream together the softened butter, white sugar and brown sugar until fluffy. Add the eggs, one at a time, mixing after each. Then, add the vanilla and the warm water and mix until just combined.

Add the dry ingredients to the wet ingredients and mix until a dough just forms. Wrap dough in plastic wrap and chill for two hours or overnight.

Preheat oven to 375.

Flatten a small ball of dough on a lined baking sheet and press an Andes mint in the center. Then, press another small ball of dough on top and seal edges. Repeat until all dough is used. Place cookies two inches apart on the baking sheet.

Bake for 12 minutes, until bottoms are golden.


3 hours (includes time to chill dough)