First of all, am I the only person on earth who doesn’t care AT ALL about Jersey Shore? I’m not one of those obnoxious people (I hope!) that feel the need to explain how they’re too intellectual for Jersey Shore, or MTV in general. I’ve read more than a few questionable romance novels…but I just don’t like it. I get so stressed out even thinking about watching them do ridiculous things and almost get arrested and get arrested and leave messes everywhere they go. By the time I’ve finished reading the 5,000 Perez Hilton (Told you I wasn’t an intellectual…) articles about them I feel like I need anxiety meds.
As I’ve mentioned before, I tend to bake things that I know those around me will eat so that I don’t eat them all myself. This is a pretty universal trait, I think, but I live alone, so it’s especially critical. I frequently do things like eat entire trays of these by myself. In one sitting. This isn’t a humorously intended hyperbole. Seriously, all in one sitting. The stomach aches: omg.
Anyway, so I’ve also mentioned my neighbor David before as a frequent recipient of baked goods of varying quality (generally ranging from horrifying to mostly edible). We’re actually no longer neighbors, but when we were, I spent a lot of time looking for mint themed recipes because he’s obsessed. These cookies are one of those finds, and I can tell you that even as someone who doesn’t try to stealthy grab handfuls of mints while leaving restaurant, they’re pretty fantastic, and super easy.
I also really love these cookies because the cookies themselves are good. So many cookies with “toppings” sacrifice taste in order to be the right texture, color, taste combination, etc. for the topping. These cookies are really great in and of themselves, and taste really great warm. (If you add the mints, however, I’d recommend serving them at room temperature, or, better, refrigerated. Warm Andes Mints are kind of sketch.
Because I like the cookie so much I left the Andes mint towards the center to get a little of everything, but you could pretty easily cover the whole cookie with this “frosting,” especially if you use an entire mint on each cookie.
- 3/4 cup butter
- 1 1/2 cups packed brown sugar
- 2 tablespoons water
- 2 cups semisweet chocolate chips
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 18 chocolate mint wafer candies (I used Andes Mints)
1. Melt butter, sugar, and water together in a pan over low heat.
2. Stir in chocolate chips. Stir until partially melted, then remove to heat and stir until completely melted.
3. Beat in eggs one at a time.
4. Stir in dry ingredients and chill dough for about an hour.
5. Preheat oven to 350 Degrees F
6. Roll dough into balls (approx. 36) and place two inches apart on ungreased cookie sheet. Bake for 8-10 minutes, unwrapping mints while cookies bake.
7. Remove cookies from oven, place half a mint on each cookie. I found it easiest to place the mints on all the cookies and then start over at the beginning to spread the then-melted mint with a toothpick (the toothpick works, believe it or not)