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Chocolate Mint Stuffed Cookies
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| 3 cups | flour |
| 1 tsp | baking powder |
| 1/2 tsp | salt |
| 2 sticks | unsalted butter, softened |
| 1 cup | sugar |
| 1/2 cup | brown sugar |
| 2 | eggs |
| 2 tbsp | warm water |
| 2 tsp | vanilla |
24-30 andes chocolate mints, unwrapped
Whisk together the softened butter, white sugar and brown sugar until fluffy. Add the eggs, one at a time, mixing after each. Then, add 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 plastc wrap and chill for 2 hours-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 the edges. Repeat until all the dough is used. Place cookies 2 inches apart on the baking sheet.
Bake for 12 mins, until bottoms are golden.
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