Reviewed: Oct. 22, 2008

My favorite cookie ever! I have made this several times and everyone loves them. I recommend making extra dough or cookies to freeze since you will definitely want more after you try them!

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hokiegirl

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Reviewed: Oct. 11, 2008

I made these for my professor and since the recipe yields alot of cookies, she shared them with the chemistry department. I made these a couple weeks ago and Im still hearing about how good these were!! Everyone keeps asking me for the recipe. I definitely reccomend these and make sure you use Andes mints. Also, as some of the other reviewers said, take them out at exactly 8-10 minutes or they will be overdone. They dont look like theyre cooked all the way but they are.

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stinebean88

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Reviewed: Oct. 6, 2008

wonderful chewy cookies. followed the recipe (apart from one change: half a mint on each cookie) and turned out great. very easy to make as well

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vampy7

Cooking Level: Beginning

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Reviewed: Oct. 2, 2008

i was so excited to make these because of all the raves it got but frankly, i'm disappointed. i followed the recipe exactly. i think 8 minutes for these cookies is a bit too long. mine ended up drier than i would have liked although the mint chocolate did help. the balls of dough don't spread very much, these come out looking like crinkles.

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sambo

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Reviewed: Aug. 10, 2008

these cookies are AMAZING!! i followed the recipe exactly as written and they came out perfectly.

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goblue99

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Reviewed: Aug. 3, 2008

Followed recipe exactly. Scrumptious! Thanks!

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Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

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Reviewed: Jul. 13, 2008

I followed the recipe to a T and it turned out very good! I thought it was ok but everyone else raved about them hence, 5 stars!

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 13, 2008

excellent recipe! the recipe calls for too many of the andes mints so i used 2 packages for the tops and the last package i chopped and added to the cookie recipe, along with an additional cup of semi sweet chocolate chips. everyone raved about this recipe!!

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tresa

Cooking Level: Expert

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Reviewed: Jul. 5, 2008

the cookies were amazing, but one thing the recipe calls for thin mint cookies which in fact are girl scout cookies which in fact have nothing to do with this recipe; the recipe actually needs Andes Mints (the mint that you get in restaurants after dinner.) we wasted a lot of time and money on purchasing grasshoppers (thin mint substitute.)

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FlaMINgo

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Reviewed: Jun. 29, 2008

These are very, very good and not hard at all to make.

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Hannah

Cooking Level: Beginning

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Reviewed: Jun. 24, 2008

Amazing. I thought they sounded a little complicated, but it turned out to be really easy and they tasted great!

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AshAsh

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Reviewed: Jun. 23, 2008

I have to say yum :) I made these for my dad for his birthday. He absolutely loves GS Thin Mint cookies so I made these for him. He did say they don't taste like them, but they are still very good. I did decide to make a dozen without the Andes candies melted on top just in case they were too much for some people, and they too were amazing! I definitely will make these again. Oh, I did one thing differently; I didn't have semi-sweet chocolate chips so I used 1 cup dark chocolate chips and 1 cup mild chocolate chips instead.

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Steph

Cooking Level: Beginning

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Reviewed: Jun. 9, 2008

These are delicious. I brought them to a graduation party and got RAVE reviews from everyone. I followed to a T. I personally thought the cookies were delish even without the mint. I did put 1/2 a mint on some, a full one on the smaller cookies seemed to be too much. But delicious!!!

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REBEC1120

Cooking Level: Intermediate

Home Town: Franklin, Massachusetts, USA

Living In: Uxbridge, Massachusetts, USA

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Reviewed: Jun. 8, 2008

Awesome cookie!! Every month I try to make new cookies and within the past year this one is by far the best - will add to the Christmas list! At first I was concerned that the candy would not melt but by the time I finished placing candy on the last cookie the first one was ready to be spread. I followed the recipe exactly and they turned out great!

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Elizabeth

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Reviewed: Jun. 7, 2008

Edit since Original Review - These cookies are great but, after about 36 hours if there is any left overs they get kinda blah...even though they were stored in a tight container. It took some time to get the feel of the cookies. I ended up putting the dough into the fridge overnight (even though it was a lot harder it seemed the cookies turned out better.) A metal cookie scoop from Pampered Chef made scooping the hard cookie dough out no problem even after sitting in the fridge all night. These cookies are definitely a cookie you do NOT want to over bake. I found 10 minutes cookie time was exactly perfect for these (and letting them sit on the cookie sheet for 1 minute. I ended up using only half of a Andes Candy on each cookie a whole piece just made the cookies to rich if you make the cookies walnut sized (this is with using parchment paper on my cookie sheet so my cookies didn't really spread out much.) I loved the ones that have a lil bit of green left on the top of the cookie I wish that more of the cookies had the brown/green swirls in them but unfortunately it is hard to keep the swirls in sometimes. I think I may add a 1/8 teaspoon of mint extract to the cookie dough next time (I just want a hint of mint in the actual cookie so figure 1/8 of teaspoon might just be enough.) If you overbake the cookies they seem to taste a bit more like thin mints (crunchy) but I prefer them soft and chewy. I found taking them out when the cookie began to crack that it seemed

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intent

Cooking Level: Expert

Living In: Parkersburg, West Virginia, USA

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Reviewed: May 28, 2008

Sooooooo good. Like a Girl Scout Thin Mint, but chewy. I make these every Christmas. You really only need to use 1/3 of an Andee's mint on top of each cookie if they're small (2 in. diameter). Excellent recipe!

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: May 26, 2008

Another 5-star rating -- we loved these cookies! I found that I had to let the mint set for several minutes (not just one) before it was soft enough to spread, but otherwise, the recipe went off without a glitch. I'm already thinking ahead to Christmas - these will be great for my neighborhood cookie swap!

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Mama Cass

Cooking Level: Intermediate

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Reviewed: May 25, 2008

Before making these, I read a review where it is described in great detail how to make the mint melt and swirl properly -- giving me the impression that these were going to be difficult, and that I was going to have to play around with them to get them to look good. Nothing could be farther from the truth. When the cookies were done baking, I immediately put a whole mint on top of each cookie. After placing each mint, I immediately took a spoon and swirled each mint. My cookies came out perfectly swirled and beautiful. I don't think there's really any reason to make this more complicated than it has to be. I've baked better chocolate cookies, but as far as the mint aspect of this cookie goes, it was a brilliant idea and all too easy for the attractive and impressive result!

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: May 22, 2008

Followed the recipe exactly. Loved the cookies. My husband who isnt fond of chocolate or mints even said they were good. Thanks for sharing this recipe.

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Anya

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 17, 2008

This cookie is definaltely good! I was eating the dough as fast as I could get the things cooked! The description is good- they "melt in your mouth" more than other cookies. It is just a very smooth, soft cookie. I will make this one over and over again!

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