1. The butter at room temperature makes it easier for you to mix all ingredients
2. Raw sugar can be substituted with white sugar.
3. Can substitute milk with cream for richer taste or water. However, with water, it will not be as silky as if you made it with milk.
4. Andes Crème the Menthe and M&Ms can be replaced with chocolate chips.
5. Before putting the glaze on I freeze them for about 15 minutes
Instructions
Line a plate or small cookie sheet with parchment paper. Set aside
For the cookie dough:
In a large mixing bowl, mix raw sugar, brown sugar, maple syrup, butter, and peppermint extract.
Add milk. Mix until you get a homogenous mixture.
Add flour and salt. Mix until all ingredients are incorporated.
Add Andes baking chips and m&ms
Mix well so the baking chips and the m&ms are uniformly throughout the dough.
With a mini cookie scoop (OXO 2 teaspoons), scoop the dough into balls. Roll them between your hands and place them on a platter covered with parchment paper
Put them in the freezer for 15 minutes
Prepare the glaze:
In a microwave-safe bowl, melt the chocolate chip with 1 tablespoon of oil. In 30 seconds, interval mixing in between each. Once your chocolate is almost all melted, decrease your interval to 10 seconds.
With the help of 2 forks coat each cookie dough ball with the chocolate
For candy melt repeat steps 1 and 2 with the candy melt of your choice.
Recipe by Wishes and Dishes at https://wishesndishes.com/edible-cookie-dough-bombs/