Adapted from: Betty Crocker
Preheat Oven to 350 degrees. Line cookie sheets with parchment paper and set aside.
2 cups Butter
2 cups powdered sugar
3 tsp. peppermint extract
4 egg yolks
green food coloring to get you desired color of “grinchy” green
4-1/2 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cups dark chocolate chips
2 Tbsp butter
4 tsp corn syrup
30 andes mints cut in half
In bowl of stand mixer cream butter and powdered sugar with mixer on medium speed until becomes fluffy. Beat in extract, yolks and food coloring until blended. On low speed beat in flour, baking powder and salt.
Shape dough into 1 Tbsp balls and place on cookie sheets. With your thumb place a well into the center of each cookie.
Bake 10-12 minutes. Cool 2 minutes on cookie sheets and then transfer to baking rack to cool completely.
In a small sauce pan place chocolate chips and butter. Melt on low, stirring till chips are completely melted and smooth. Remove from heat and add corn syrup let cool about 10 minutes in pot.
Transfer melted chocolate into a piping bag and pipe into center “wells’ of cookies. Top with an andes mint. Enjoy!! 🙂