Tuesday, April 16, 2013

Better than Thin Mints

So I didn't announce this or anything (you'll find out why shortly), but about a month ago I decided I was going to attempt to go sugar-free (and none of the gross fake sweetener either) for a month.  It was more a personal challenge to control my sugar intake.  Why really doesn't matter, because, I'll be honest, I made it about 72 hours... and these cookies are why.

So as many of you know, I've discovered the world of chocolate and mint, and it makes me incredibly happy.  After 72 hours of no sugar, my friend and co-worker AshLeigh showed up at school with these little beauties, and I walked by them three times before I'd justified that the sugar thing was way over rated and I was totally going to eat one.  I am SO glad I did!  These are better than thin mints my friend, on several different levels.

When I got the recipe from her, it wasn't long before I fixed them myself.  After realizing how incredibly easy these are to make, how few ingredients you actually have to 'shop' for, and the quantity of cookies, I asked her to share it with you, because, friends, secrets like these should NOT be kept!

So here's what you are going to need:

1 1/2 cups brown sugar
2 tablespoons water
2 cups chocolate chips (I used milk, but you could use whatever)
2 eggs
3/4 margarine
2 3/4 cups flour
1 1/4 teaspoon baking soda
2 boxes Andes chocolate mints (and yes, you need TWO FULL BOXES, aka - don't let your husband thieve 6 or 7 because your last batch of cookies will suffer, friends, they will suffer)

So get in your pantry and get out that brown sugar and stick it in a saucepan with the margarine and water.  You are going to warm this over low heat until the margarine is completely melted.  I did a lot of stirring here, mostly because it makes me feel like I'm really cooking something ;)

When that gets all warm and melty, take all of those chocolate chips and dump them on in there.  Stir those in until all of those are completely melted.  Smell the goodness.  Go ahead, smell it...

I failed here because I skipped pictures for some time, but you'll get the drift...

Pour that chocolaty goodness into your mixing bowl.  Yes, your mixing bowl.  Pour it all in there and make sure you scrape that excess out.  Let it stand for ten minutes.  We are getting ready to add the eggs and the mixture is hot... let's not cook them.

Tick tock.  Tick tock.

Ok, ten minutes later - at HIGH speed beat in your eggs one at a time.  Reduce the speed to LOW and add your dry ingredients (the baking soda and flour) beating until blended.  I poured a bit in at a time while it was blending as to not have a huge flour grenade go off in my kitchen.

What you will have is a very sticky cookie dough unlike any you've seen before.  Don't panic.  That means it's right.

Now - take a load off, you're going to stick it in the fridge to chill for an hour.  Ready?  Go do it, and read a book or something...

After an hour - this is the fun part.  The consistency of your creation should now be a pliable but interesting enough... Get your hands dirty and grab you some teaspoons and make balls out of them.  (Don't judge my pizza pan... the cookie sheet already had a batch on them when I realized I hadn't taken the pictures :)  By the way, you DO want to cover your pans with aluminum foil and I sprayed a little pam - just for good measure.

Now - stick those babies in the oven and let them bake.  350 degrees for NO MORE than 12-13 minutes.  They will harden as they cool.

Now- here's another fun part (what can I say, these cookies are fun!) - grab those andes mints (I had mine all unwrapped and awaiting in a bowl close) and put one on top of each cookie.  Yep, before you even take it off the cookie sheet.  Then, get yourself a spoon and swirl that chocolate around when its good and melty... cover the top of the cookie as best you can.  (See, I had to break some mints in half to accomodate all of my cookies - more than 50 btw - and that is just too sparse for the mint portion of these cookies imo.)

And what you get is a little edible masterpiece like this.  Remove from the cookie sheet and let cool (and let your chocolate harden.)  Finally, enjoy!  Enjoy the cookie AND the fact that you can revel in better than Thin Mint cookies WHENEVER you want for way cheaper.

Yum Yum!  Eat up!

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