Reviewed: Nov. 13, 2009

Seriously, people LOVE these cookies. I make them to give people around Christmas time, and it doesn't matter whether they are hot or not, you will make new best friends if you give someone these cookies. They're DELICIOUS.

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AndrewsCuteCook

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Oct. 30, 2009

They taste and smell amazing! But, something's wrong with the recipe because the dough was odd and was quite dry even though I cooked them for way less than I normally cook cookies for.

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mollykathrynlewis

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Reviewed: May 19, 2009

Very good recipe. I didn't have any mint extract, so I added crushed up soft peppermint sticks you get from cracker barrel. Husband loved them! Great warm out of the oven!!!

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Molissa

Cooking Level: Professional

Home Town: Henderson, Tennessee, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Mar. 29, 2009

Exactly what I was looking for! I have subbed mint chip for the chocolate chips and left out the mint extract with wonderful results. I also lowered the cooking time for softer cookies. Great recipe!

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SMILEY_520

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

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Reviewed: Feb. 3, 2009

Fabulous! They don't last long!

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Rhea

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

A great recipe! Tastes like soft Thin Mint Girl Scout Cookies! Very easy. I dress up the tops with crush peppermint for some color.

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tracyb515

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Reviewed: Jan. 16, 2009

These were REALLY REALLY good!! I followed the recipe to a "T" but I didn't have choc. chips so I used semi sweet baking choc. and just made chunks. I only baked about 10-12 min and let them cool on the cookie sheet for about 2 min. turned out perfect. If you really are going for that peppermint taste you might add just a pinch more extract. Great cookie, a true keeper!

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LuraAnn

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

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Reviewed: Jan. 12, 2009

I used 1 1/4 all-purpose flour and 1/4 cup whole wheat flour (in an attempt to be healthy -- smile-- ). I also took others' suggestions, and used 1 TB peppermint extract. Because I used organic , less refined sugar, I added more (about 1/2 cup more). I also added 3/4 cup brown sugar and 1/4 cup white sugar, instead of 1/2 and 1/2 as I know brown sugar increases chewiness. And, I added extra cocoa powder -- Black and Green organic, and the cookies came out decadently chocolatey! As per other reviewers' suggestions to avoid over-crisp cookies, I took them out at exactly 8 minutes, and the cookies came out and stayed very chewy and delicious. I actually like them better the second day. The perfect antidote to a mint-chocolate craving! Thanks, Courtney! :)

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litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Dec. 22, 2008

These cookies are pure genius! Wonderful!!!!

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harrypotter101

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Reviewed: Dec. 19, 2008

Delicious cookie. Is my new favorite Holiday cookie recipe. I did make a few changes. Unfortunately, I only had 1/4 tsp of Peppermint. I used the 1/4 tsp peppermint, and then used mint chocolate chips instead of regular semi-sweet. I baked them for 10 minutes, like others had suggested. They came out PERFECT!!! I love them. Thanks.

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kyl9kel

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Reviewed: Dec. 18, 2008

Yummy! The light batter really makes this a moist, dense cookie. I added peppermint chips instead of the peppermint extract and it was just as good.

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ashleyf

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Reviewed: Dec. 18, 2008

These came out excellent. We added peppermint bark chips. This dough came out as a flatter, crisper cookie than another we tried. Our next attempt will use the Special Dark Cocoa, rather than regular cocoa to get a darker chocolate flavor. They froze very well.

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Renee

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Reviewed: Nov. 28, 2008

Gosh these were just fabulous. Like other reviewers said, they are a firmer cookie than I normally like. But everyone I gifted them to as a holiday thanks were enamored! I used 1/2 Andes Mint Chips and 1/2 Giardelli bittersweet cooking chips. These chips are huge and flat and easily melt into little pools of yumminess. Thanks so much for the recipe, it made my Thanksgiving.

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Cowboyspals

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2008

These cookies are DELICIOUS! They remind me of my favorite flavor of ice cream, mint chocolate chip. I gave these as Christmas gifts. They were a favorite!

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Sunday Ross

Cooking Level: Intermediate

Home Town: Boerne, Texas, USA

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Reviewed: Nov. 18, 2008

I didn't have enough chocolate chips, so I did half chocolate and half white chocolate chips. And I added crushed candy cane to the recipe instead of peppermint extract....divine!!! I can't wait to make more of these for christmas!

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little.mrs.h

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Oct. 24, 2008

it's really good but i agree with the other reviews that they came out too crispy! i tried cutting the time down to ten minutes but i found they weren't cooked thoroughly... will experiment more next time. for the taste however its really good! i couldnt find any peppermint extract so i decided to crush peppermint candies until they were a fine powder and mixed in about 1/4 cup. also topped the cookies with them. theyre not a strong mint flavor though :D

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kasmira

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Reviewed: Sep. 9, 2008

I made these cookies & they are so good! My whole family liked them. I followed the recipe but cut the baking time as suggested in other reviews (I baked them for 9 minutes). They turned out great and are still soft the next day.

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Liza

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

Good taste - didn't care for the texture. As I was making these I thought the recipe called for too much flour and not enough egg or even any milk, but I usually follow the recipe the first time. I was right. Other reviewers have commented on baking them less or eating them right away, but I think cookies should be transportable snacks. One hour in my bag and they were crumbled to bits. I might use them as a crust for a pie, but as cookies they're a bit of a failure.

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secretagent412

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Reviewed: Mar. 22, 2008

This recipe is a great base to play with. I added vanilla-omitted peppermint extract. As well as adding peppermint chocolate chips and a handful of regular chocolate chips...never enough chocolate!! Fabulous texture... I under baked them for a few minutes as well and let them sit to cool on the cookie sheet for about 3 mins. Next time a double batch is needed.

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