Reviewed: May 24, 2012

What a fabulous cookie! Using the microwave made this so much easier! I put the butter, brown sugar and water in the microwave for 1 minute, stirred until the butter was melted, then added the chocolate (see below) and cooked another minute. I made do with what I had on hand, so I used 1 cup of semisweet chocolate chips and 1 cup of the Andes baking pieces. It made the dough nice and minty! When they were done baking, I put about a measuring teaspoon of the Andes baking bits on top for a few minutes before spreading them to make the frosting. I know some of you used the Andes bits in the cookie and not as a frosting, but to me the frosting makes it a 5-star recipe! I plan to use the green Andes mints at Christmas for the top and take these along to our cookie exchange. Highly recommended!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cook4fun

Cooking Level: Intermediate

Reviewed: May 19, 2012

These cookies are SO amazing!! :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kaitlyn

Reviewed: May 4, 2012

These cookies are excellent! They are great with ice cream. (I do not add chocolate mint candies)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lovebaking

Cooking Level: Intermediate

Reviewed: May 4, 2012

These cookies are the cookies I want to back EVERY time I get in a cookie mood!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

elizabeth.doney@gmail.com

Reviewed: Apr. 28, 2012

Perfect - just like my mom made when I was a kid. These are chewy and just wonderful.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jules

Cooking Level: Intermediate

Home Town: Leyden, Massachusetts, USA

Living In: Chandler, Arizona, USA

Reviewed: Apr. 19, 2012

Loved these! Made with left over chocolate bars and a friends home made "mints" the mint and amaretto ones were the best. These did become a very flat cookie for me, but they were very soft and had great flavor!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

jacque

Reviewed: Apr. 2, 2012

Pretty good...be sure to roll into balls rather than use a cookie scoop so dough is well compacted. Easy to overcook so take them out when time is up for sure. These look pretty but mint can be "too much" . Placed a whole nut on top of some instead of mint. Yum.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

PieKid

Cooking Level: Intermediate

Home Town: Delta, British Columbia, Canada

Reviewed: Mar. 27, 2012

These were wonderful! I think the brown sugar instead of the typical white sugar is the key to these cookies being really moist. I couldn't find Andes mints so I used Ghirardelli mint squares. They were fantastic! I followed the instructions for half the batch, spreading the candy on top once it melted, but for the other half I put a whole candy on top and just slightly pressed it into the still-warm cookie to keep it in place and then let them cool. For those of you familiar with Ghirardelli chocolates, the have a label with an eagle on top and they looked really cool with the image preserved. I want to try these now with other kinds of Ghirardelli chocolates (caramel, raspberry, etc.). Great staple recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amain

Reviewed: Feb. 27, 2012

No changes to this recipe. This is a great chocolate cookie that you could put almost anything on top of.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth

Home Town: Cherry Hill, New Jersey, USA

Living In: Washington, D.C., USA

Reviewed: Feb. 25, 2012

These were delicious. Nice puffy, yummy. I did add mint chips to mine because I didn't have andes mints. Everyone raved about them. Will definitely make again! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful