Mintywiches Recipes

Steps:

• Combine butter, sugar, and egg in a large mixing bowl and beat until light and creamy. Blend in melted chocolate chips and corn syrup.
• Sift together flour, baking soda and salt. Stir into chocolate mixture. Chill several hours or overnight.
• Using rounded 1/4 teaspoon of dough, shape into a ball and roll in granulated sugar. Repeat for all dough and place cookies on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove each batch from oven and let stand just a few seconds. DO NOT COOL. Turn half of each batch upside down and top with a mint candy half. Top with a second cookie. Place in the freezer on a flat tray or cookie sheet to harden.
• HINT: This dough becomes sticky and hard to manage at room temperature. Return remaining dough to the refrigerator between batches.

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar, and egg until fluffy.
• Melt chocolate chips and corn syrup together. When cool, add to butter mixture.
• Sift, flour, baking soda, and salt into the butter mixture. Mix well and chill dough for 2 hours.
• Roll 1/4 t of dough into a ball in the palms of your hands. Roll in granulated sugar. Place an even number of dough balls about 2" apart on a cookie sheet at a time. Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.
• Quickly flip half of the cookies over on the baking sheet and top with half of an Andes mint candy. Now quickly flip the other half of the cookies on top of the candy forming a sandwich.
• Refrigerate until set. Store in an airtight container or freeze to enjoy later.