The surprise in Mint Surprise is what’s hidden inside — a whole chocolate mint candy wrapped in a soft, buttery dough that bakes up around it, melting the mint into the center so every bite has a pocket of cool chocolate mint flavor. Mary April’s version uses a rich dough made with both butter and Crisco for tenderness, chilled before rolling so it’s easy to work with. A walnut half pressed into the top of each warm cookie is the finishing touch.
Ingredients
3 c flour
½ tsp salt
1 tsp baking soda
½ c butter, softened
½ c Crisco shortening
1 c sugar
½ c brown sugar
2 eggs
1 Tbsp water
1 tsp vanilla
Small chocolate mint candies (1 per cookie) — chocolate wafers infused with mint extract work beautifully, or use store-bought chocolate mint candies
Walnut halves (1 per cookie)
Instructions
In one bowl, whisk together the flour, salt, and baking soda. Set aside.
In a large bowl, beat together the butter, Crisco, sugar, brown sugar, eggs, water, and vanilla until well combined.
Add the dry ingredients and mix until a soft dough forms.
Chill the dough for 2 hours.
Preheat oven to 375°F.
Scoop a portion of dough and flatten in your palm. Place one mint candy in the center and wrap the dough around it completely. Roll into a ball.
Place on an ungreased cookie sheet.
Bake at 375°F for 10–12 minutes, until just set.
Remove from oven and immediately press one walnut half into the top of each warm cookie.
Let cool completely before transferring.
Which mints to use: Andes mints are the classic choice — they melt beautifully into the center. York Peppermint Patties (miniature size) also work well for a stronger mint flavor.
Tip: Unwrap all the mints before you start rolling, and keep the dough chilled between batches.
