It’s a week from Christmas, so in just about every American home that means lots of baked goodies and cheesy b-movies. Though not exactly a Christmas movie, the first thing that springs to mind when I start baking loads of cookies is a khaki and green bedazzled Shelley Long and her little proteges from Troop Beverly Hills. Yes, yes, I know this doesn’t even qualify as a b-movie, but seriously how can you not get a kick out of Phyllis Nefler telling her ex not to worry about his girlfriend who has fallen overboard because, “silicone is buoyant.” So when the holiday baking gears up at my house, in the back of my mind I always hear the Wilderness Girls singing, “come on down you friends of mine…we’re Wilderness Girls and its cookie time!”
This weekend I managed to do 90% of my baking, with only had a few minor mishaps along the way, which means you guys get a week full of cookie recipes!! Most of these are very very easy to make and shouldn’t keep you chained to your stove either, unless you decide to bake en masse like this one crazy food blogger I know. I decided to kick off this week of sugary goodness with a bang and bring you the first, and perhaps the best, cookie to come from this year’s baking. And now that I think about it, it’s rather fitting that I hear Girl Scout-esq songs when I start baking because these are very close to a Thin Mint, but chewier and more subtle.
Chocolate Mint Cookies
3/4 cup unsalted butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies*
In a large pan 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 bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350F. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.
Yields: ~50 cookies**
*You can also use the made-for-baking Andes “chips.” These create a better swirl in the icing and don’t have to deal with all those pesky wrappers, but they are very messy. You’ll have to wash your cookie sheet in between batches if you go that route, unless you are a far neater sprinkler than I am, which is quite possible.*
**The original recipe says that you only get 18 cookies, but I cannot imagine how big you’d have to make these to only end up with 18. Even in my cookie word where bigger is always better, I think the least I could get is about 40 and those would be bigger than even those monsters at the mall.**