The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 6, 2009
These taste GREAT! I made them a bit small and used 1/2 a mint - mostly because I purchased one bag while at the store one day not realizing I needed more. Next time I will use the whole one as I was able to on the last two dozen - not only more mint - but they look prettier. I did do one thing different - since I really like mint - and it also made up for the 1/2 mint on top - I put one cup mint chocolate chips and one reg. chips into the cookies - that way the mint wasn't only on the topping. I'm glad I did that!! I think too much thought has gone into swirling the chocolate from reviewers - just set the mint on the cookie - fresh out of the oven - give it a couple minutes - use a fork (or something) and swirl it. Just don't get why all these people talk about flipp'in it - waiting 1 minute - etc. Just swirl it - it turns out great - I thought it was going to be a big deal----NOT!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 5, 2009
These are outstanding. When at room temp they are crunchy on the outside and chewy on the inside. When refrigerated, they are crunchy (like girl scout thin mints). I used Andes Candies pieces (with the chocolate chips at the grocery store) but next time I'll get the little rectangles and use half instead. The pieces roll off the cookies and melt on the tray, making a mess and wasting the candy. And the amount of candy melted on top was inconsistent. It was fine... just a little harder to work with. I made my dough balls about the size of superballs and this recipes yielded 95 cookies. These will keep you busy though... by the time I got done spreading the mint chocolate on batch 1, batch 2 was coming out of the oven. It was constant work - no down time while they were in the oven. Well worth it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 1, 2009
These have a similar flavor to girl scout cookies! I LOVE LOVE LOVE these! Instead of using chocolate covered thin mints, I have also used Andes Mints, which are wonderful! An excellent holiday cookie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 29, 2009
I like to try and reduce calories in all my cooking, and these cookies take it like a champ. I made the cookies with half and half splenda brown sugar and low fat butter. They came out great, still delicious and beautifully formed. I made the mistake of buying the no name mint thins though ( all I had was $3 in change ), they didn't taste so great. I very much suggest you buy the proper mint thins. Also, the base cookie is so nice you could put other things in the middle. Next time I'm going to try mini peanut butter cups.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
This cookie is very rich! I could only eat one and a half and usually i can eat a dozen :). Making these i only used half a mint for each cookie because i think i made the cookies smaller and anymore mint would have been over powering. I crushed up candy cane and sprinkled it on top of some of them and put some CANDY cane in the dough of others and baked them. I also tried usuing different mints (misty mints) to melt on top which were green, pink yellow and orange. They looked really pretty with the candy cane sprinkles. I melted 2-3 of these on top since they were smaller and found that 2 little mints works just fine. Thanks for the recipe though. It can be tweaked in so many different way! Next time i might try melting a chocolate caramel on top and put chunks of white chocolate in the batter!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 27, 2009
These taste great, but I found the dough very hard to work with. Refrigeration for one hour is not enough, but when I took the advice of another reviewer and refrigerated overnight, the dough turned into a slab of granite. Then, they did not bake all the way through. Perhaps a few hours in the fridge would be ideal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 26, 2009
Wonderful! Big hit with the family! I used another reviewer's tip and put them in the fridge to harden for a few minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 19, 2009
I followed the top reviewers' tips as far as mechanics, but the ingredients verbatim- two thumbs up! I bake every Thursday night to bring in a sweet something for my co-workers to celebrate Fridays- yea, these made me the popular girl on the block~ thanks!! :)
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Cooking Level: Intermediate

Home Town: New York, New York, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 18, 2009
it was great! i brought it in for my daughter's class birthday treat and the kids loved it.
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Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 15, 2009
Very good - very satisfying! Great for kids to make - they can practically do everything. My 10 year old son made them. Cookies are even better after they are cooled.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 12, 2009
This is the first recipe I have ever reviewed and gave 5 stars, because is the ONLY recipe that I have found that was PERFECT the way it was and needed no alterations!! Every single time I make these (which I do a lot) I get SOOOO many wonderful comments about them. Excellent recipe!! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2009
I have made this recipe several times now and it is ALWAYS a hit. This one cinched my status as "cookie lady" for my son's 6th grade class. Andes Mints now makes baking pieces which can be mixed into the cookie dough instead of using the full-sized mints on the top. This cookie is still tasty several days after baking, so I sent some in a care package to my daughter at college.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Nov. 3, 2009
Best ever, definitely making these for my Christmas cookie plate. One thing I noticed was a lot of people kept saying they taste wayyy better than they look, and I was surprised because I think they look delightful :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 21, 2009
Oh man...oh man...oooooh man these are AMAZING! Next time I'm going to try them without the mint - mostly because I don't normally have them on hand and they're pricey. I just KNOW they're going to be amazing! ooh man these are out of this world.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
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Reviewed: Oct. 3, 2009
The second batch came out wayyy better, these cookies do burn fast! 8 min was good, and one whole andes was better than half! But once I got it down they were yummy!
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Cooking Level: Intermediate

Living In: Buckeye, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Sep. 8, 2009
I made a batch of these for my Dad and Bro and while I was sleeping my Dad at all the extras I had set aside for me and my room mates lol. But its ok because I just made more and put in 2 tea of peppermint flavoring into the batter. Much better. I warmed the butter/sugar/choco chips in the microwave using the defrost setting. And the second time I greased the cookie sheet, very good idea. The first time they spread like crazy but I think that was because the refrig door didnt close all the way when they were being chilled. The second time they didnt spread enough and I had to push them down a little.
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Cooking Level: Intermediate

Home Town: Deer Park, Washington, USA
Living In: Renton, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
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Reviewed: Jul. 21, 2009
Very rich and tasty cookie! I didn't change anything except to use up some milk chocolate chips (about 3/4 cup) along with the semi-sweet. I had about 4 cookies that I didn't have Andes for, so I put some leftover Chocolate Powdered Sugar Frosting on them. 8 minutes in the oven gave me cookies that were still a teeny bit raw so 9 minutes was just perfect.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jul. 8, 2009
My fiancé and I made this together and loved it. He loves mint, I love chocolate...it is the perfect cookie for us! We didn’t change anything when we made this and found it to be great just the way it is.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 30, 2009
OH MY GOSH!!! These are to die for, and I love that I can eat until I'm stuffed. They aren't too rich, and just the perfect amount of chocolate for a true chocolate lover as myself. Gotta try these and they are wonderful for the holidays.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jun. 28, 2009
These were very good...very sweet though. I used half an andes mint for each cookie and that was perfect. My cookies were a little flat, but I always seem to have that problem!
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