Directions

• Preheat oven to 350 degrees (F).
• Prepare a large cookie sheet with parchment paper or a slipat mat.
• In a large bowl, combine all ingredients with a hand mixer until well combined. Batter will be thick.
• Using a small cookie scoop or a small spoon, drop balls of dough onto the prepared sheet. To ensure uniform baking and size, I rolled mine into 1-1.5 inch balls, and baked nine cookies per sheet.
• Bake for 10 minutes. Allow to cool slightly on the cookie sheet, then move to a wire rack to cool completely.
• After the cookies are cooled, use a double boiler or the microwave to melt the chocolate chips. Stir until smooth. Using a small, offset spatula, spread a thin layer of melted chocolate onto each cookie. Place cookies on a cookie sheet and refrigerate for 15-20 minutes or until the chocolate layer has hardened.
• Meanwhile, rough-chop 1/3 of the mint candies.
• Melt the white chocolate chips using the same double boiler or microwave method.
• Carefully spread a layer of white chocolate over the cookie, and sprinkle with the chopped candies.
• Return to refrigerator for 10 minutes to harden.
• Once the chocolate has hardened, the cookies will be fit for packaging and sending to your loved ones. Enjoy!