Reviewed: Dec. 7, 2009

Oh, my! These are unbelievably tasty! Per others suggestions, I also added about 1 tsp of mint to the dough just before I added the eggs. Rather than 1/2 mint per cookie, I used a whole mint per cookie; just laid it on top as soon as the cookies came out of the oven, let it melt for a minute or two and then smoothed it out with my knife. I substituted milk chocolate chips for half of the semisweet chips, and they were great! Thanks for a fabulous cookie recipe!!!

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Luv2BakeGirl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: New Palestine, Indiana, USA

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Reviewed: Dec. 7, 2009

Yummy! I made these for the first time last night for my "Christmas Goodie Baskets" for family, friends, neighbors, co-workers, etc and they were so good I could hardly stay out of them. The recipe made a lot which is great if you are planning on baking, freezing and giving them away during the holidays. More importantly, they were excellent and will be a regular on my Christmas Goodie Trays. I used Ande's Mints and had quite a little production going popping them in and out of the oven, letting the mint's sit a few minutes to melt, then spreading them all around. It's a good thing they were so good because I made a double batch, he he. Thank you Susan

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MARYSUNSHINE1

Cooking Level: Expert

Home Town: Waterford, Michigan, USA

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Reviewed: Dec. 6, 2009

I just made these and they are awesome!! My family is a big fan of mint/chocolate flavour so it's a big hit here at home. I followed the recipe as is and this batch made me 55 cookies - about 2" wide. I am including these in my xmas batch this year!! Thanks for sharing!!

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Luwebby

Cooking Level: Expert

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Reviewed: Dec. 5, 2009

I have made these cookies 2 years in a row for my holiday cookie exchange and they are always a huge hit. They are so yummy and pretty-looking especially if you add the crushed candy cane on the top.

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DMSHOLDER

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Reviewed: Dec. 3, 2009

I followed this recipe EXACTLY and the cookies were fabulous! I baked for 9 minutes (using dark, non-stick sheets) and the timing was perfect. Don't worry about leaving the cookies on the sheet to cool with the mint on top; the center stays soft and chewy for days. For me, this recipe yielded 4 and a half dozen fairly large cookies. Huge hit, will definitely be adding these to the rotation. Thanks for the great recipe!

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mckarlson

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Reviewed: Dec. 2, 2009

Love these! This is my 2nd year making them for Christmas cookie trays and they are always fantastic. Great recipe as written!

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JakesMom311

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Nov. 28, 2009

These cookies were AMAZING! I am not normally a huge chocolate cookie fan, but these were the exception. I made them for a tailgate party and they were gone in no time. I could not find Andes mints anywhere when I was buying the ingredients, instead I used Hershey mint truffle kisses that just came out for the holidays and they worked beautifully! They truely do taste like thin mint girl scout cookies.

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NJOHN1

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Reviewed: Nov. 27, 2009

Hint: you can use all the flavors of the Andes Mints that they sell. I have used the cherry and the white mint with just as much luck. I have made these for years. Target usually has ALL the flavors available between Thanksgiving and Christmas. (I was just there 11/17, and they had 4 flavors...chocolate, white mint, toffee, and cherry).

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TERRIMOM

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Reviewed: Nov. 25, 2009

lovely.....so chewy and the mint is such a great complement to the chocolate cookie!!! keep this one for sure!

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Cyn D.

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

These were wonderful and so easy. I only chilled the dough in the freezer for 15 mins and had no trouble at all with the dough. I did as another reviewer suggested and microwaved butter/sugar mixture for a min and then whisked it until all was well blended, also did the same when I added the choc chips. I used the Andes Creme De mint. I got about 5 dozen cookies out of this. i had to wrap them up very tightly and put them in my fridge downstairs to keep from eating at the very least a dozen cookies in a sitting!

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 14, 2009

I followed the recipe exactly and they came out perfect. Everyone loved them! So good!

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KahluaBey

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Reviewed: Nov. 14, 2009

Oh my goodness!!!! These cookies are OUT OF THIS WORLD!!! I followed the recipes EXACTLY and they came out perfect! I loved working with the dough - it was almost like a thick chocolate mousse. Rolled chilled dough into about 1" balls (did not flatten) and cooked for 9 minutes. Put on Andes mints immediately from oven, then swirled after 5 minutes. The most amazing thing about these, besides the taste, is that they are soft and chewy like the large bakery cookies, but even better! I made approx. 7 dozen (doubled recipe) for about 15 people and they were literally gone in 1 day!!! I was begged by many to make more. A definite keeper! Thank you!

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yummiestogo

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2009

These cookies were more cake like and I prefer chewy but my fmaily and neighboors loved them.

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angensidney

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Reviewed: Nov. 2, 2009

SOOOO ooey-gooey and yummy! I took the advice of another reviewer and added 1/4 tsp. of mint extract right after adding the eggs. I will definitely make these again...can't wait to try it with the cherry andes. :)

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Heather

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Reviewed: Oct. 22, 2009

I followed the recipe to the letter and the cookies turned out AMAZING! I would like to note, though, that if you double the recipe, you will need at least three boxes of Andes Creme de Menthe mints, although the recipe indicates otherwise. I will definitely be making these cookies again and again.

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Emu

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Reviewed: Oct. 22, 2009

These cookies are great! Like previous reviewers I used the Andes Creme de Minthe IN the batter instead of melting mints on top. My procedure was a bit different. I didn't chill the dough for an hour or roll the cookies into a ball. I just put them right on pans like normal drop cookies and they turned out great. I will definitely be making these again.

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Jereme David

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Reviewed: Oct. 17, 2009

This is the one that started it all, for me. This is the first recipe I tried on this site. Nothing has yet surpassed it. I bet I've made 20 things from this site and these cookies are easily the little kings. The women at my wife's work have dubbed me Chef Jeff, thanks to these. I've taken them across 3 states and across the street and everyone absolutely loves them. I've made them with Andes mints and Pearson's mints. Andes are the way to go.

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Jeff

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Reviewed: Oct. 11, 2009

Oh, My!!! Divine! The richness of creme de menthe brownies, in a cookie! Perfect as written!!

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LISALAINE

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Reviewed: Oct. 8, 2009

I followed the recipe all the way until the last step. Taking the comments of other viewers, I put Andes Creme de Menthes pieces on the top to give them a greenish touch. Fabulous. Made that for my 7 yr old son's school party last friday and it was a hit. Crispy outside, soft and chewy in the centre with a hint of mint. Teachers from next doors came it for a piece. I already received order from my daughter for her girls' gathering next week. Thanks for the wonderful recipe.

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