On Sunday, we got our first real snow storm of the season, and while I was happy that I had nothing to do, I couldn't help but have some ants in my pants. So after helping my husband get his chili on the stove, I decided to make some of Paula Deen's Hidden Mint Cookies.
These cookies are incredibly easy to make, especially with your little helpers on deck! I like them with chopped pecans on top, but the kids opted for blue sprinkles instead!
PAULA DEEN'S HIDDEN MINT COOKIES
* 18-ounce roll refrigerated Pillsbury® sugar cookie dough
* 14-ounce package chocolate mint wafers (I used Keebler® Grasshopper® Cookies.)
* 1 egg, beaten
* Sprinkles (or coarsely chopped pecans) to cover top of cookies
Step 1: Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
Step 2: Cut refrigerated sugar cookie dough into 1/4-inch thin slices.
Step 3: Place slices of sugar cookies on cookie sheet, about 2 to 3 inches apart. Top each with a chocolate wafer.
Step 4: Cover wafer with another slice of cookie dough. (Make sure you seal the edges of the sugar cookie dough all the way around the chocolate wafer, or else the chocolate part will melt out of the cookie!)
Step 7: Brush dough with a beaten egg and cover with sprinkles, or nuts. Bake for 10-12 minutes.
Baker's Note: These cookies spread when cooked. Mine usually join together and make monster square cookies – so, to pretty them up, I just place a glass over the square cookie and cut out a neat little circle.