Sharing a good one with you today for the 12 Weeks of Christmas Treats. These hidden treasure cookies are perfect for the holidays, but I would not hesitate to make them any time of year. They’re that good.
I got this recipe from a new cookbook, by Anna from Cookie Madness. That’s right, Anna has a cookbook coming out next week. She has been a long time blogging friend of mine and has a wonderful book coming out that you’ll want to have in your collection. The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life is such a fun book with a cookie for every day of the year, all with fun themes, like National Chocolate Day, etc. Guess what, you could win a copy of her book from me. Paying it forward since Anna sent me a copy, I want one lucky Baking and Boys! reader to win one. Go to my post here to leave a comment with your birthday to be entered to win. You have until Sunday, November 4 at midnight. When I post about the winner, I’ll post about “your” cookie for that day that Anna has posted in the book.
While looking through the book, which I’ve already done many times since receiving my copy a couple weeks ago, I found these Surprise Mint Cookies, which are for the date of October 3, which is the date The Mickey Mouse Club first aired in 1955. (Who knew?) Anna said she remembers most from the 1970’s New Mickey Mouse Club the sketch called “Surprise Day, Surprise Day”, which is what prompted her to pick these cookies for that day. I love how creative she came up with ideas for all the days of the year. You need to get the book and head on over to my post to enter to win one. ;)
1 1/2 cups (6.8 ounces) all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (4 ounces or 1/2 cup) unsalted butter, room temperature
1/2 cup (100 grams) granulated sugar
1/4 cup firmly packed light brown sugar
1 large egg
1/4 teaspoon vanilla extract
32 chocolate mint candies (like Andes mints)
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, and salt together in a medium sized bowl. Set aside. Cream together in the bowl of a mixer the butter and both sugars until light and fluffy. Scrape the sides of the bowl. Add the egg and vanilla and beat again for 30 seconds. Scrape sides again. Add the dry ingredients and mix just until combined.
Shape the dough around a chocolate mint candy and form into rectangles. You’ll need to flour your hands a little. Make 20 cookies and place them on the baking sheets 2 inches apart, 10 cookies to each sheet. Bake one sheet at a time for 12 minutes or until edges are golden brown. Transfer cookies to a wire rack to cool completely. With the microwave on a lower setting, melt the remaining chocolates in a small glass bowl in 20-30 second intervals until smooth. Drizzle the melted chocolate over the cooled cookies. Let the chocolate harden before serving/eating the cookies.
Love these! Thanks again to Brenda from Meal Planning Magic for hosting this group!