For the ninth day of my twelve days of Christmas, I'm watching "A Charlie Brown Christmas" ... while nibbling on some Hidden Mint Cookies. These are really easy cookies to make in that only two ingredients are really needed: sugar cookie dough and mint chocolate wafer candies.

I got the recipe from Paula Deen, but I'd never worked with premade sugar cookie dough before (can you believe it?), so it was a little more challenging than I'd anticipated. I don't like most of the sugar cookies I've had before, so I tend to stay away from sugar cookies in general. I actually enjoyed the Pillsbury premade sugar cookie dough, though, so I might be treating myself to them every once in a while. Anyway, the recipe called that I cut the dough 1/8th to 1/4th of an inch thick, but they were really difficult to cut thinly and generally just collapsed and crumbled when I tried. In the end, however, it all worked out and I loved the cookies!


Hidden Mint Cookies
Yields about 20 cookies

Ingredients
One roll of premade sugar cookie dough, sliced about 1/4 inch thin
20 mint chocolate wafers (I used Andes chocolates)
Colored sugar crystals or crushed nuts for the topping

Recipe
Preheat the oven to 375 degrees Fahrenheit. Slice the cookie dough into 40 slices, about 1/4 inch thick each.

Place the dough slices about 2 to 3 inches apart on a greased cookie sheet, and place a chocolate wafer atop each cookie. Place another slice of cookie dough atop the wafer.

If you intend on sprinkling nuts on top of the cookies, brush the tops with a beaten egg and sprinkle with nuts. Bake for 8 to 10 minutes, depending on how soft you'd like your cookies to be.



Easy peasy right? It was a mess in my kitchen when I made them, but they came out alright when they melted into perfect circles in the oven. Although I prefer the regular Andes mints when I eat them straight out of the box, I actually found that the Peppermint Crunch candies worked better in these cookies, but try it out for yourself!