Reviewed: May 7, 2012

I was looking for a recipe to use the bag of Andes mint baking chips that I had in my pantry. This recipe is perfect! I just mixed the chips in with the batter before putting in the fridge. I just can't stop eating them. I am looking forward to trying the individual mints on top!!

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Reviewer:

lehaak

Reviewed: Mar. 11, 2012

Very good, moist cookies

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Reviewer:

Debbie

Reviewed: Mar. 6, 2012

Love these! These have become one of my "go-to" cookies for Christmas (and, well, for any time). Just realized I've made them multiple times without reviewing! This past Christmas I made them but couldn't find the Andes (bulk or namebrand) chocolates ANYWHERE... except in the gourmet section where they were handmade in little baggies and SUPER expensive. So I used mint-chocolate-chips and they are NOT the same. Ok, but definitely lacking. Before I moved to Ontario, I used to be able to find the bulk-style (in BC) at many different grocery stores... so not sure if it's a regional thing? Anyway, if you can get the Andes-style chocolates, USE them, it's worth the difference. Next time I might even cave and buy the gourmet ones if it's for something really special. These also make a great chocolate cookie "base" (try other additives - crushed candy cane, peanut butter chips, butterscotch chips or skor/heath bar bits etc). I used them for "ears" on monkey cupcakes and they were a hit. Definitely a recipe I've used over and over and over again!

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Reviewer:

Chickadee

Cooking Level: Beginning

Living In: Victoria, British Columbia, Canada

Reviewed: Mar. 5, 2012

These taste just like Chocolate Mint Girl Scout cookies! I've made this the past 2 years for a cookie exchange and get rave reviews. I only use 1/2 an Andes mint on the top and it's just the right amount of chocolate/frosting!

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Reviewer:

Andrea J.

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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Mar. 5, 2012

I used 3/4 Andes mint per cookie. If you cut the mints into pieces before putting them on the cookie, it's easier to get a nice green mint swirl pattern. After removing the cookies from the oven and letting them cool a minute or two, I put them on paper towel lined plates (to absorb oils from the greased pan) in the fridge to cool and harden the chocolate.

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Reviewer:

LAprati

Reviewed: Mar. 4, 2012

Tasty.

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Reviewer:

Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

Reviewed: Mar. 3, 2012

Best cookies I've ever made. I always do about a dozen different types of cookies at Christmas time and these are always the first to go. The cookie itself has a brownie-like consistency, and the addition of the Andes mint makes them heavenly. They freeze well, too. Found some hidden in my freezer from two months ago and they still tasted fresh and yummy!

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Reviewer:

cpoole919

Reviewed: Feb. 22, 2012

I can't keep these in the house. The vultures come running as soon as the timer goes.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Lake Cowichan, British Columbia, Canada

Reviewed: Feb. 7, 2012

I made these for when my in-laws came to visit. My father-in-law LOVED them so much that he took the whole batch home with him. That's the definition of a GOOD cookie recipe :)

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Reviewer:

Bearette

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Swisher, Iowa, USA

Reviewed: Feb. 6, 2012

I made these cookies for my boyfriend and the rest of his Navy buddies. It really wasn't that difficult and they absolutely loved it. I waited maybe 30 seconds before I put the chocolate on the cookies (even though I know some of the comments say to wait a minute) and they turned out fine. I actually liked doing that better because I like how quickly the chocolate melted. I used half an andes chocolate on each cookie. This recipe made around 50ish small cookies for me.

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