I will be making these again. A tip..these cookies dont spread on their own so you need to use your fingers or a spoon to spread them out before cooking. My first batch was cooked on the bottom and still batter on the top. I just drizzled the frosting and it added just the right amount of sweetness. I also added cloves and nutmeg as personal preference. Everyone loved how light and moist they were. I made a double batch, 116 cookies and they didnt last 24 hours. One more note, my oven usually bakes like the instructions state but my cookies needed at least 13 minutes to set up/ A great breakfast cookie also

Reviewed On: Sep. 28, 2009

I'm not sure what the hype is about. They are good, but not what I expected. I made them exactly as stated. I thought it would taste like biting into a cookie hidden in a cupcake but chocolate chips added to the cupcake might have been just as good. I would probably make them again. They are good! Just not something amazing and different.

Reviewed On: Sep. 12, 2009

I won't buy canned again. I never attempted or thought to make my own...just seemed easier to buy it but this has changed my mind. It's even fool proof. I started making it when I remembered that I had wanted to half the recipe. I ended up using 4 sticks of butter, 5 cups powdered sugar, 1.5 cups cocoa, vanilla and some milk. Still tasted great. More like milk chocolate which was an even bigger hit.

Reviewed On: Sep. 12, 2009