Andes Mint Cookies Recipe

Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.

Beat butter white sugar and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time beating well after each addition. Beat in vanilla extract.

Whisk flour baking powder and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag squeeze out excess air and seal bag. Refrigerate until dough firms at least 2 hours.

Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.

Bake in the preheated oven until edges of cookies are golden 10 to 12 minutes.

Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave stirring after each melting for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.