There are two types of people in this world: cookie people and cookie dough people. I fall into the latter category. I’ve been caught with my finger in the cookie dough bowl one too many times, so I decided to
make a recipe for all of us cookie-dough-crazed fans. Instead of the traditional chocolate chip, I stuffed these egg-free balls of dough with mint chocolate pieces and added a touch of peppermint extract. I’m going to warn you now: these addictive bites are hard to share!
Ingredients
- ½ cup (115 g) butter, softened to room temperature
- ¾ cup (150 g) light brown sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- dash peppermint extract
- 1¼ cups (160 g) all-purpose flour
- pinch salt
- 1½ cups (270 g) Andes de Menthe baking pieces or chopped Andes Thins
- 6 oz (170 g) coarsely chopped semi-sweet chocolate for drizzling, such as Baker’s brand
How to Make It
- Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl using a handheld or stand mixer with a paddle attachment, beat the butter and brown sugar together on medium speed until light and creamy. Add the milk, vanilla, and peppermint extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Stir in the Andes pieces.
- Roll the dough into balls, about 1 teaspoon of dough per ball, and place them on the prepared cookie sheet. Place in the refrigerator to chill for a minute as you make the chocolate drizzle.
- Melt the semi-sweet chocolate in a small microwave-safe bowl in 20-second increments until melted, stirring well after each increment. Remove the cookie dough from the refrigerator and drizzle the melted chocolate over each ball. Refrigerate the balls for at least 10 minutes to allow the chocolate to set. These bites remain fresh in an airtight container for up to 7 days.
