Last week, a bunch of girlfriends and I got together and celebrated the upcoming holidays! We chatted for hours, exchanged gifts, snacked on appetizers, and the drooled over the table full of what seemed like thousands of cookies.

Last weekend I stood in the Kroger baking aisle and felt braindead. I just couldn't pinpoint a great cookie recipe that I felt the need to replicate for everyone. Google to the rescue! I found a few recipes with the same ideas, so I blended them together and spent an afternoon being very domestic. Apron and all. (Don't tell anyone, but I totally loved it!) When my sister and I were young, we used to pretend we had a cooking show and bake the most random of recipes. I am younger, so I was always the helper and Jessica was the speaker. Really, it just looked like this:

 And that's also what Kyle came home to.


1 1/4 cup butter
1 cup semi-sweet chocolate chips
1 egg
1/3 cup sugar
1/3 cup brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1 package (4.6 ounces) Andes Mints (chopped)
2 teaspoons shortening
1/2 cup white chocolate chips
5 peppermint candy canes (crushed)
Wax paper

Yields approximately 2 dozen truffles

Pre-heat oven to 350 degrees

Melt 1/2 cup butter + 1/2 cup chocolate chips

Stir until smooth, then add the following:
Brown Sugar
Vanilla & Peppermint Extract
Baking Powder
3/4 cup Andes Mints (chop those babies up and save a few for toppings later!)

I know, at this stage it doesn't look appetizing...but stick with me.

Use a tablespoon to spoon out dough balls and place on an un-greased cookie sheet.

Bake for 9 minutes.
In the mean time, mix 1 tbsp of shortening with 1/2 cup white chocolate chips. Melt & mix.
In another bowl, mix 1/2 cup of chocolate chips with 1 tbsp of shortening. Melt & mix.

Unwrap candy canes and crush into small pieces (I did it the fancy way...putting them in a plastic bag and hitting them with a metal spoon)

After each cookie has cooled for just a few minutes, dip each into one of the melted chocolate bowls and place on wax paper to cool. Decorate to your liking with sprinkles, crushed candy canes and Andes mints!

It takes about an hour for the chocolate to harden. Store in covered container until ready to consume!

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