Mint Chocolate Covered Cream Cookies

A coffee table book is a heavy Barnes and Nobles book filled with vivid photography of either travel, food, architecture, or anything inspiring- the pictures are big and beautiful and it sits on your coffee table for guests to think you’re refined. Chocolate box is my coffee table book and here’s one recipe from it.

Now, fortunately these cookies came out way too plain and boring, so I added Andes on top and I swear they taste just like thin mints girl scout cookies. Yum.

Chocolate Creams

7 oz. semisweet chocolate, broken into pieces
2 tbsp heavy cream
2 cups powdered sugar
Andes mint chocolates, chopped

Line a cookie sheet with parchment paper. Melt 2 oz. of the chocolate in a large, heatproof bowl and set over a saucepan of gently simmering water. Stir in the cream and remove the bowl from the heat.

Sift the powdered sugar into the melted chocolate and then, using a fork, mix well together. Knead to form a firm, smooth, pliable mixture.

Lightly dust a counter with drinking chocolate powder, turn out the mixture, and roll out to ¼ inch, then cut into circles, using a 1-inch round cutter.

Transfer to the prepared cookie sheet and let stand for about 12 hours, or overnight, until set and dry.

When the chocolate creams have set, line a cookie sheet with parchment paper. Melt the remaining chocolate in a heatproof bowl set over a saucepan of gently simmering water. Using 2 forks, carefully dip each chocolate cream into the melted chocolate. Lift them quickly, letting any excess chocolate drain against the side of the bowl, and place on the prepared cookie sheet. Sprinkle with Andes. Let set. About 20 cookies.