Chocolate Butter Cookies
Chocolate Butter Cookies, Italian butter cookies dipped in milk chocolate and topped with Andes mint pieces! The cookies shown make a lot but they are bite sized!
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 104 cookies
- 1 stick 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 Cup milk chocolate chips melted
- 1/2 Cup Andes baking chips
Preheat oven to 350 degrees. Using a stand or hand mixer, beat the butter, sugar, vanilla and salt until fluffy. Beat in the egg and then gradually beat in the flour just until the dough forms.
Using a cookies press (I used the Christmas tree shape) press out the cookies about a half inch apart on a baking sheet lined with a silicone baking mat or parchment paper.
Bake for 10 minutes or until very lightly golden brown along the edges.
Transfer on to a wired rack to cool completely.
Melt the chocolate and using an off set spatula, spread a thin layer on the back of each cookie, sprinkle on some of the Andes mints, place in the fridge to harden at least 10 minutes. Serve and enjoy!
Calories: 24kcal | Carbohydrates: 3g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 2mg | Sugar: 2g | Vitamin A: 5IU | Calcium: 3mg | Iron: 0.2mg