¼teaspooncrème de menthe flavored oil(e.g., LorAnn)
1ounceAndes baking bits(chopped, 6 Andes chocolate mints)
Instructions
Dough
In a large mixing bowl, whip the butter till it’s pale and fluffy.
Add the white sugar and beat 1-2 minutes until smooth.
Add the egg and vanilla extract and beat another 1-2 minutes.
In a medium mixing bowl, mix the flour, malted milk, baking powder, salt, and cocoa powder.
(If using an electric stand mixer, switch to the paddle attachment) Gradually add the dry ingredients to the large mixing bowl and stir until mixed thoroughly.
Stir in the chopped chocolate.
Cover and refrigerate the dough for 15-30 minutes.
Preheat oven to 375°F.
Using a 1 Tablespoon cookie scoop, ball the dough. Place them on a cookie tray lined with a silicone baking mat or parchment paper. Slightly flatten them.
Bake 8-10 minutes until the edges just begin to set.
Remove the cookies from the oven and allow them to remain on the cookie sheet for 2 more minutes, then move them to a wire cookie rack for cooling.
White chocolate bark
Chop the Andes chocolates mints.
Using a double boiler technique, melt the white chocolate wafers. Stir frequently.
When melted, immediately remove from heat and mix in the malted milk powder, followed by the crème de menthe oil.
Use a small spoon to spread a layer of mint chocolate bark in a circle on the top of the cookie.
Sprinkle chopped Andes chocolate mints on the top of the cookies before the bark hardens.