Reviewed: Jun. 5, 2011

The cookies turned out alright, but ended up much harder than I would have liked even after decreasing the baking time.

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

Reviewer:

Reviewed: Mar. 16, 2011

Great cookie! Not as cake like as I might have expected from the picture, I also used less frosting per cookie and creme de menthe syrup instead of the peppermint extract, it made it green too so I didn't have to use the food coloring. Great though!

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

Reviewer:

sjanamacswan

Reviewed: Feb. 19, 2011

This was the best cookie I have ever had! They were easy to make, and really fun too. I would definitely suggest using a pastry bag to put in the filling like one of the other reviews said. Also, do not leave out on the counter, (if they last that long) they tend to get stale really quick.

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

Reviewer:

Enna De'virsho

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

Reviewed: Dec. 21, 2010

Absolutely thrilled to find this recipe here! We've been making these in my family for around 40 years now. My mother came across the recipe in a women's magazine and it has been a family favorite ever since. I do sometimes cheat these days and add peppermint extract and food color to canned frosting. Try them at Halloween w/orange food color and orange extract. (Flavor like Orange Milano cookies from the store.)

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

Reviewer:

Belinda

Reviewed: Dec. 20, 2010

This is my new FAVORITE cookie recipe. It takes a little time to make and my cookies ended up like triple the size they were suppose to but it made them soft. I made them for the first time last week and am making more tomorrow.

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

Reviewer:

tpeila

Reviewed: Nov. 16, 2010

Pretty tasty. For me this made a medium crunchy cookie. If you wanted a cakier texture, you could use the cookie dough from a recipe titled "Stef's whoopie pies" hers call for peanut butter filling, which is also excellent. I was just in the mood for mint and chocolate this time.

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

Reviewer:

lovetobake

Reviewed: Mar. 19, 2010

this is an awesome cookie. I kept everything the same except for the 2 cups of choc.chips. I only had a cup on hand so I used 3/4 of a cup of cocoa powder. yummmy.I also used the filling from "chocolate sandwich cookies I" from this site and added cocoa powder to make it chocolatey. My intention was to make my husband a sandwich cookie similar to Christies "fudgeeOs" minus all the added hydrogenated, glucose-fructose, enriched "stuff" they put in to keep it on the shelf longer. I also held off on the mint... although I love mint..but hubby doesn't so I left it out:( I also took another reviewers tip and made them bite size. definitly makae them bite size.... other wise I think they are tooo big and you would feel guilty eating two... where as if they are bite size you can sneak in a few more and no one will no.....;) I also rolled them into balls and flattened a little.Other than that.. thank you will definetly make again... its a very versitle recipe ...I'm looking forward on experimenting with it some more.

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

Reviewer:

H.A

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Newmarket, Ontario, Canada

Reviewed: Mar. 15, 2010

Excellent!! Amazing mint flavor, adorable presentation (I didn't flatten them, and they made very appealing balls!), great cookie flavor. Will for sure make these again and again!

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

Reviewer:

the mommy

Cooking Level: Intermediate

Living In: Palatine, Illinois, USA

Reviewed: Jan. 30, 2010

The first time I made these the cookies came out some what dry and looked unappealing. I tweaked the recipe by using 3/4 cup butter, 1 and 1/4 tsp baking soda and a half tsp salt. I also rolled the cookies instead of just dropping them by the teaspoon. They came out much better. I also made them a little mintier by putting an Andes mint on top of half the cookies and let it melt and swirled it around (I used the cookies with the mints as the top of the sandwich.) I kept the filling exactly the same except I didn't use the green dye. After my changes I would give the recipe 5 stars!

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

Reviewer:

Liz

Cooking Level: Intermediate

Reviewed: Dec. 26, 2009

Not bad, but I would make the following suggestions: flatten the cookies before baking, otherwise, they come out very tall and quite an unwieldy mouthful. Also, I made the filling thicker (as recommended by others) and tinted it pale pink - much more appealing than green, IMHO! I would also underbake them - 8 minutes or fewer - as I prefer a chewier cookie. I also made some almond-flavored icing (my hubby hates mint) and this works well, too.

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