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Hidden Mint Morsels

By: Adina Skilbred

"Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up dozens of gifts at once."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 60 servings

Ingredients

1/3 cup shortening
1/3 cup butter (no substitutes), softened
3/4 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup baking cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
PEPPERMINT LAYER:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter (no substitutes), melted
2 teaspoons peppermint extract
CHOCOLATE COATING:
2 (11.5 ounce) packages milk chocolate chips
1/4 cup shortening

Directions

In a mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and cinnamon; add to the creamed mixture and mix well. Cover and refrigerate for 8 hours or overnight. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set. Cool for 2 minutes; remove to wire racks to cool completely. Combine peppermint layer ingredients; mix well. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. In a microwave or double boiler, melt chips and shortening. Spread about 1 teaspoonful over each cookie. Chill until firm.