If I could give this 4.5 stars I would. The cookies come out incredibly well, moist and chewy, just like a brownie, but the "frosting" was the part I wasn't super thrilled with. I used two different types of mints, to see which worked best, and the Andes were better. But I still think maybe I would like some melted chocolate with peppermint extract instead of an actual mint. I also used a double boiler instead of melting the butter, sugar, water and chocolate directly into a pan. I thought it would help shield the chocolate a little better and prevent it from burning. Warning though, this batter is very very thick, and it was difficult for my hand mixer to get through it. Overall though, these are a huge hit, and I will be making them again.

Reviewed On: Mar. 20, 2008

My husband LOVES these cookies. I made two changes, per the reviews, I used brown sugar and unsalted butter. I only cooked the cookies for 6 minutes (exactly) as anything over burnt them. I also refridgerated them overnight, but they came out perfectly. My husband is already asking when I will make these again.

Reviewed On: Mar. 16, 2008

This was absolutely wonderful! I did not lattice the crust, but instead just used another pie crust on top with some decorative cuts. It was a huge hit and I will make this again in the very near future!

Reviewed On: Jan. 11, 2008