Today I scored big at Aldi!
$1.49 per box
In 2012, I spent the entire winter holiday season trying to find these minty wonders for less than $2.49 per box. I may have sung some carols and wrapped gifts and thought of things I was thankful for, but in between, I was hunting for a great price on Andes Creme De Menthe Thins. Even the crumbled baking version never got this cheap. Not even after Christmas! I bought a bundle today.
Now that I have mine, I can share the news. Peace on earth, good will and all that. I guess I should share the recipe I use them in as well because we like these cookies so much that we make dozens and dozens and don't even share. I like to call them "Family Cookies." But Sparkle is probably more accurate when she calls them "Selfish Cookies." Eleven year olds are honest like that.
As with most delicious recipes, this one is thanks to Mom. In this case, My Hero's Mom.
Selfish Cookies
a.k.a. Chocolate Mint Cookies
3/4 Cup butter
1 1/2 Cup brown sugar
2 Tablespoons water
2 Cups semi-sweet chocolate chips
2 eggs
2 1/2 Cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
Andes Creme de Menthes (1/2 mint for each cookie)
In large heavy sauce pan over low heat, cook butter, sugar and water until melted.
Add chocolate chips and stir until partially melted.
Remove from heat and continue to stir until chocolate is melted. (This bit about the heat is really important so the chocolate doesn't overcook. I actually remove it from the heat and then add the chips just to make sure because you won't know it's overcooked really until you bake the cookies and they spread instead of puff).
Pour into large bowl and let stand 10 minutes to cool.
With mixer, beat in eggs.
Add dry ingredients, beating just until blended.
Chill 1 hour.
Preheat oven to 350 degrees.
Roll dough into teaspoon size balls.
Bake 12 to 13 minutes (Cookies will be crisp as they cool.)
Remove from oven and immediately place 1/2 mint on each hot cookie.
Makes 80 cookies
There are 56 half mints to a package.