Surprise Package Cookies

I melted Hershey's mint chocolate chips and spread them on the top because I ran out of Andes mints.
The dough was also good wrapped around Martina's leftover Halloween chocolate candy.

• 1 cup butter (no substitutes), softened
  
• 1 cup sugar
  
• 1/2 cup packed brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 3 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• 65 mint Andes candies

In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle.
With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.