After reading lots of the reviews here is the method I used, very easy. Do not grease the cookie sheet, just line it with parchment paper. Bake for 8 minutes. Let the cookie sit on the cookie sheet for a minute then press the mint into each cookie (I used Andes mints and laid them on the cookie with the Andes name facing the cookie, not sure it matters). Put the cookie sheet back in the oven for about 15 seconds to soften the mint. Take the cookies back out of the oven, swirl the mint with the back of a spoon. Slide the parchment paper, with the cookies, onto a cooling rack. Let cool a bit then put the cookies, cooling rack and all, in the fridge until the mints firm up again. These are yummy. My son thought it was too minty but we were much too lazy to cut the mints in half. I like them just the way they are.
Was this review helpful?
3 users found this review helpful
After reading lots of the reviews here is the method I used, very easy. Do not grease the...