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!

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.

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

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.

Yummy

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

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!

these tasted very good, but as others have mentioned, baked very flat, unattractively so. I didn't include them with my annual cookie gifts, beacause they were so ugly. BUT, my family and I did gobble them down, ugly or not.

These were delicious! I halved the recipe and used 1/2 cup butter and 1/2 cup butter Crisco. They came out great!

This is definitely a 5 star cookie... it is SO GOOD! However, I was very frustrated after the first batch came out of the oven flat as pancakes... not even pancakes... crepes! They tasted so good but they looked horrible. So, I added 1/4 cup of flour to the remaining dough and this helped them puff up. I did cut the butter down, but maybe I will use shortening next time instead. Thanks!

EXCELLENT cookies! I halved recipe (and still made 6 sheets!), using, as suggested, 1 cup Crisco for butter, 1 cup white/1 cup brown sugar, and increasing mint to 3/4 tsp. Y-U-M-M-Y! and since i'm vegan, I also substituted the 2 eggs for 1/2 cup silken tofu. They turned out delicious, just as I always wish my other cookies will turn out, nicely shaped (I formed balls as i put them on the sheet, the dough is very easy to work with; they don't spread much on the sheet, so you can put them pretty close together) and nicely soft, with gooey chips. I had to bake them the full 9 minutes (hard to tell when they're "done") and then left them on the sheets longer because I got busy, but they still turned out great. I'm bringing them to work for a friend's BD who loves mint/chocolate cookies - she's going to SO love me :) Thank you for sharing this recipe!

This is a delicious cookie. It's just the right amount of mint and it's not overpowering at all. My cookies came out flatter than the picture shown with the recipe but the texture was still very nice.

I also halved this recipe and used one cup of butter. They were perfect! A huge hit :)

These are delicious cookies if you like chocolate/mint combos. I use 2 eggs, reduced oil to 1/2 cup. I use all white wholewheat flour with no problems. Milk or semi-sweet chocolate chips work well. Soft, sweet and minty. Great for Christmas or holidays.

My family loves this recipe. I altered it alittle by adding 1 cup semisweet chocolate chips and 1 cup of swirled mint and semisweet chocolate chips and reduced the mint extract by 1/2 yielding 96 servings. They were perfect. This is a great summer recipe for chocolate in the summer.

That's a lot of cookies! We made the full recipe (FIVE SHEETS!!!), but reduced the butter to 2 cups, as per the other reviewers. The mint/chocolate flavour combo was delicious. Just enough mint. I cooked them a little longer than called for, but that could be my oven.

Awesome recipe. Will make again and again. I made them for a school fundraiser and they were a huge hit.