Just wonderful, melt in your mouth cookies. Chilled the dough for more than an hour, and had no issues with sticky dough. Scooped them out with a small cookie/meatball scoop which made rolling them a breeze. Baked them for 8 minutes, and left them on the cookie sheet for 5 minutes while the Andes mints were melting. Found it helpful to have the mints cut and ready to go, so they can be put on the cookie right away, allowing them to melt beautifully. I swirled the melted mint wafer with the think side of a flat toothpick. This prevented loss of chocolate on a bigger utensil and allowed the two colors of the wafer to shine more. They were the hit of my kiddo's school bake sale! Thanks for a great recipe.
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Just wonderful, melt in your mouth cookies. Chilled the dough for more than an hour, and had...