As I write this post, I’m sitting in the Atlanta airport at the most delicious little sushi restaurant in Terminal E. Seriously…when did ATL get such delicious food?! Last time I flew through here it was a greasy fried chicken bucket and a coffee (equally delicious but you get my point). When I heard some travel bloggers rate this place as “the best airport restaurant in America”, I knew I needed to try it…and trust me, it did not disappoint! Try the Georgia Peach Bellini when you come….mmmmm.
Yep, I’m down South visiting my parents for a few days and soaking in every second of it. This is the first time I’ve seen them since Christmas! wah.
I’ve been so excited to share this cookie recipe with y’all though! I made the original batch last week and just made another batch two days ago because they were so good and I wanted to bring some as traveling snacks. PS–cookies make the best traveling snacks.
Let’s talk about Cookie Cravings. By now you must have heard about Maria and Josh’s fabulous new e-cookbook out and this morning I’ll be giving away one entire e-cookbook “package” to a lucky reader/cookie lover! Let’s be honest—who doesn’t love cookies?
The package includes:
- Printable gifting labels for a year of special occasions from ChicSprinkles.com
- Printable Kitchen Conversion Chart
- Printable What’s in Maria’s Pantry: Baking Cookies
- Printable Cookie Recipe Cards for your own cookie recipes
- Printable Chocolate Toffee Almond Cookie Recipe Card from Two Peas and Their Pod
- Printable Keep Calm and Bake On Graphic
- Computer Screen Saver Wallpapers
- VIDEO: Maria’s Step-by-Step Cookie Baking Tutorial
And look! My oatmeal cream pie recipe is featured! Heidi’s photo is way cuter than mine though. Other featured recipes are from How Sweet Eats, Kevin and Amanda, Picky Palate, Confessions of a Cookbook Queen, Recipe Girl and Brown Eyed Baker.
So trust me…if you love cookies, you need this cookbook. You also need these!
You know how stuffed cookies are somewhat of a “trend” right now? Well Great-Grandma knew what was up….fifty years ago!
It’s just a simple fat and fluffy sugar cookie with an Andes mint stuffed in the center, but oh my goodness is it ever tasty! I thought her oatmeal drop cookies were my favorite, but these have just shoved this over to take first place so far in the recipe box challenge project.
I just get a big kick out of imagining my Great Grandma sitting and stuffed chocolate into sugar cookie dough back in the day. I only wish she were still around so I could give her a big hug and let her know how much I love them!
The hardest part in making these is definitely waiting for the dough to chill…sometimes I secretly skip that step even when recipes specifically call for it (gasp!), but here you really do need to wait. The dough will be quite soft after mixing and you want it to be a bit firmer for optimal stuffing purposes.
Trust me on this one.
To enter the Cookie Cravings e-cookbook giveaway, just leave a comment on this post letting me know what your favorite type of cookie is!! If you want, you can go bake these and then tell me they are your favorite. That vote might count for double.
I kid, I kid!
I’ll pick a random winner this Thursday at 10pm PST.
Ready, set, cookie monster!
Mint Chocolate Stuffed Cookies
yields about 2 dozen cookies
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, softened
1 cup sugar
1/2 cup brown sugar, packed
2 tbsp warm water
2 tsp vanilla extract
24-30 Andes chocolate mints, unwrapped
Whisk together the flour, baking soda and salt in a large bowl. Set aside.
Cream together the softened butter, white sugar and brown sugar until fluffy. Add the eggs, one at a time, mixing after each. Then, add the vanilla and the warm water and mix until just combined.
Add the dry ingredients to the wet ingredients and mix until a dough just forms. Wrap dough in plastic wrap and chill for two hours or overnight.
Preheat oven to 375.
Flatten a small ball of dough on a lined baking sheet and press an Andes mint in the center. Then, press another small ball of dough on top and seal edges. Repeat until all dough is used. Place cookies two inches apart on the baking sheet.
Bake for 12 minutes, until bottoms are golden.
3 hours (includes time to chill dough)