MINT-FILLED COOKIES

Mint-Filled Cookies image

I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah

Provided by Taste of Home

Time 40m

Yield 40 cookies.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
4 ounces cream cheese, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1 tablespoon 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
40 chocolate-covered peppermint patties (1-1/2 inches), unwrapped
3/4 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 117mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.