Ingredients
8 ounces Andes mints, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks
Directions
1.    Preheat oven to 350 degrees. Heat chopped Andes mint chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.
2.    In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.  Let dough set for about 10 minutes before putting on baking sheets.  You may also refrigerate the dough for a bit if it doesn’t seem stiff enough.
3.    Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.
Makes 2 dozen

Recipe from MarthaStewart.com

This cookie recipe is a great one to prepare for after holiday thank

you gifts.  The cookies are also good any time of the year as a

wonderful treat!

Ingredients

• 3/4 cup butter

• 1 1/2 cup firmly packed dark brown sugar

• 2 tablespoons water

• 2 cups semisweet chocolate chips

• 2 large eggs

• 2 1/2 cups all purpose flour

• 1 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• green mint wafers (or mix peppermint chocolate as directed below)

Directions

In a large saucepan over low heat, cook butter, sugar and water until

butter is melted.  Add chocolate chips and stir until partially

melted.  Remove from heat and continue to stir until chocolate is

completely melted.  Pour into a large mixer bowl and let stand 10

minutes to cool.  Mix at high speed and beat in eggs one at a time.

Reduce speed to low and add dry ingredients.  Mix until just blended.

Cover dough tightly with plastic wrap and chill for at least one hour

until dough is easy to handle.

Preheat oven to 350 degrees.  Line 2 cookie sheets with foil.  Roll

teaspoonfuls of dough onto cookie sheets 2 inches apart.  Bake 12-13

minutes and NO longer.  Cookies should come out of the oven looking

slightly underdone.  They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint

wafer on top of each cookie.  Allow mints to soften; then swirl to

cover cookie.  Peppermint chocolate can be placed on top of cookies

instead of wafers.  See note below.  Sprinkles can be added at this

point if desired.

Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make

this.  Melt the white chocolate in a microwave safe bowl by

microwaving for 30 secs and then stirring. Repeat until chocolate is

partially melted.  Remove from microwave and continue stirring until

chocolate is completely melted.  At this point add 2-4 drops of

peppermint extract and food coloring if desired.

I used cut these cookies into tree shapes and used them as Christmas Cookies

1/2 cup butter, softened

1 (3 ounce) package instant pistachio pudding mix

1 1/3 cups baking mix

1 egg

1 tablespoon white sugar

DIRECTIONS:

Preheat oven to 350F. Lightly grease baking sheet.

Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.

On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.

Place cookies on the prepared baking sheet and bake at 350F for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing and sprinkles. (optional)   Shamrock Cookies