Reviewed: May 23, 2012

Love it! I used these cookies to make mint chocolate ice cream cookie sandwiches. It was a great match!

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Reviewer:

Bethanie Rose

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

Living In: Bristow, Virginia, USA

Reviewed: Apr. 19, 2012

Very easy to make and really yummy! The batter was slightly too oily, making the chocolate chips difficult to fold into the batter. The baking time should probably be closer to 10-12 minutes as at 8 minutes, it is still quite soft.

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Reviewer:

pnutbutterandkelly

Reviewed: Mar. 20, 2012

Great cookie. Try it with Andes mint chocolate chips. They are a big hit for me.

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Reviewer:

susanbellnc

Living In: Spruce Pine, North Carolina, USA

Reviewed: Feb. 23, 2012

Made these cookies in a bunny shaped whoopie pie/cookie sheet.

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jan. 16, 2012

I JUST got done making these and they are AWESOME ! I made them just the way the recipie said and they are SO good! Thank you for posting this recipie!

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Reviewer:

chellie

Reviewed: Jan. 11, 2012

YUM! Quick and easy. I agree too that it needs less oil. I like the idea of rolling them in confectioners sugar. I added 3/4 bag of milk chocolate chips and would do that again. I also pressed them down slightly with a fork.

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Reviewer:

Jaceewr

Reviewed: Jan. 9, 2012

Good for a fast, easy cookie. I have a child who is allergic to peanuts/tree nuts, so we make a most of our baked goods.

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Reviewer:

bwydeli

Reviewed: Jan. 8, 2012

I used less oil 1/3 cup canola oil, and I added peanut butter chips for contrast. These came out great. You need to mash them a bit before they bake. They spread out instead of up.

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Reviewer:

des114

Cooking Level: Beginning

Home Town: South Bend, Indiana, USA

Living In: Portland, Oregon, USA

Reviewed: Dec. 24, 2011

very disappointed in this recipe, I thought I could use a short cut making cookies, but this was not worth it. the cookies looked better than they tasted, not chocolate enough and texture unappealing.

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