Reviewed: Oct. 27, 2009

Halved the recipe and ended up making some adjustments! Used half a cup of butter and half a cup of Crisco, added half another egg, an extra 1/4 tsp of mint extract, and this is the important part-- let the dough chill in the fridge for 24 hours! It's not necessary, but it made my next night's cookies beautiful and flat and chewy as opposed to the crunchiness of the first night. Already have requests for this cookie lined up for the next get-together :)

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mooncaked

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 9, 2009

only got a 4 because i have had to alter the recipe to include more flour otherwise the cookies fall flat.

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BERNZ416

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Reviewed: Jul. 5, 2009

Great recipe. My 14 year old made the cookies and we loved them.

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dj

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Reviewed: Jun. 26, 2009

Extremely good cookie! I scaled it down to 24 cookies and added a little more peppermint cause I like a "mintie" cookie. Other than that I followed the recipe exactly. They turned out perfect. Exactly what I was looking for!

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NDG1974

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Reviewed: May 14, 2009

Amazing! we have used this recipe many times and it's my favorite cookie, by far!!

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krys

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Reviewed: Apr. 19, 2009

Delicious! The people who had runny batter possibly were using margarine because I did not have that problem at all. Also, my cookies were not flat at all. I followed the recipe exactly scaled down to 24, which is enough for a ton of cookies! This dough freezes great, so I think next time I'll make the whole thing. TIP: If you're looking for the peppermint extract at the store, do not get the mint! It has to say peppermint specifically. I've not made this three times, and I've discovered the secret to keeping them from getting flat is to add about 1 or 2 tablespoons more flour. Keep in mind that I only made 24 cookies, so you made need to add even more flour. The batter will look fairly dry, but does not taste like it when the cookies are baked!

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Lisa

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Feb. 7, 2009

This is a great base chocolate cookie recipe that can be played around with. I just threw these together last minute and used what I had on hand. I scaled the recipes back to 24 (it makes more), used margarine instead of butter, doubled the vanilla, used 1 part white flour to 2 parts whole wheat, and used mint chips instead of chocolate. LOVE them, will make them again!

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J&A

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Reviewed: Jan. 17, 2009

I used suggestions and reduced the butter a bit and upped the flour a bit and I really liked these. I added holiday themed white chocolate chips and peppermint decorating sugar and it was a nice touch. Consider decorating with crushed candy canes and mint chips.

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Linders

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Reviewed: Jan. 1, 2009

These cookies are delicious and fun. A bunch of reviews that i read said to decrease the amount of shortening, so i used about half a cup less - but i think it would have been better if i had left it all in, i think they needed the moisture. i like chewier cookies, and these were a little crisp - but the extra shortening might have remedied that. i guess if you like soft cookies, use the whole amount. also, i would just put two teaspoons of peppermint extract instead of one mint and one vanilla. i added some crushed peppermint candies too.

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Aviva

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Reviewed: Dec. 8, 2008

I have made these cookies for past few years from the recipe I got on here. I LOVE THEM!! They are my favouriye and my family loves them. If I had my choice I would keep them for myself

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Teresa

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Reviewed: Nov. 16, 2008

I was nervous about the large amount of butter used in this, plus the volume of cookies to make. I almost halved the recipe, but am glad I did not! These are amazing. I used 1 3/4 cup butter, adding 1 cup flaxmeal to replace it. I also subbed 1 1/2 cup brown for the white(only that amount since I ran out). I also added 1 3/4 tsp peppermint. I subbed 1 cup 10 grain flour as well. WOW! I am cooking them for more than listed. Mine are good at about 12 minutes. I have a convection oven and my family likes them crisper. They are STILL cooking now! I have hardly made a dent in the batter. Make sure you have lots of time for baking when making the full recipe. I can see how rolling them in some colored sugar would be great for the holiday presentation. I plan on freezing these to give as gifts for upcoming parties. Will most definately make again!

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Oct. 26, 2008

I made 2 batches of these cookies and within 4 hours of baking them, they were gone. GREAT cookies. Very flavorful, I even added in some mini peanut butter chocolate chips to some. they were great!

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Cookie

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Downingtown, Pennsylvania, USA

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Reviewed: Jul. 31, 2008

these are the most delicious and moist cookies! Mine always come out flat but I can't complain about how they taste!

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Susanne M

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Reviewed: Jul. 24, 2008

I made these last night, and they are the most incredible cookies I have ever had. i am officially bringing these anywhere I go for the rest of my life when I want to bring food as a gift!

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Jen T.

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Reviewed: May 29, 2008

This recipe did not work for me! im not complaining about the taste, because they taste just fine but i could not enven get the cookies off the cookie sheet. The cookie's did not hold their shape and i even halved the recipe and used 1 cup of butter, and still did not work. I used andes mints instead of peppermint extract and it tastes just as good.

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alexis

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Reviewed: May 28, 2008

Our cookies needed more time to cook, and still weren't quite firm. The flavor was very good. They were popular with our tasters.

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Chrissy's Class

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 23, 2008

These are SO YUMMY. After reading reviews, I opted to make only 1/2 the recipe. I used Nucoa margarine and shortening(reduced to 1 cup total) to make it dairy-free, and added a tad of salt to make up for the shortening.

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SeattleHimay

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Reviewed: Feb. 19, 2008

Yummy

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lizk

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: London, Greater London, England, U.K.

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Reviewed: Feb. 1, 2008

I replaced the chocolate chips with mint chocolate chips. They were excellent!

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Caitlin

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 2, 2008

These have an AMAZING texture. I use half the butter. As a variation, I used half the mint extract and used mint chips instead of chocolate (their green color is more festive for Christmastime). Great recipe!

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The Lonely Tourist

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Double Chocolate Mint Cookies

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