Reviewed: Jan. 23, 2012

I used red and green m&Ms instead of chocolate chips to make them look more festive. By far the best cookie from all my Christmas baking. They had a nice crisp outside but were so soft and chewy on the inside. Sooooo good!

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Reviewer:

ADeL

Reviewed: Dec. 5, 2011

Good chocolate flavor and great soft texture. I only gave it 4 stars because there is too much butter...cut down by 1/2 c. The other problem I had was that you need to bake the cookies at least 2 minutes longer than the recipe states. Unless you use actual peppermint extract (which is extremely hard to find) the cookies won't taste minty at all, but the chocolate flavor is still yummy.

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Reviewer:

Karen T.

Reviewed: May 31, 2011

Delicious! My husband is a mint chocolate addict, so I decided to give these a shot. I followed the advice of other reviewers and halved the recipe (still made 5 dozen small cookies), put in half white and half brown sugar, and added an extra 1/4 tsp peppermint extract. The texture is perfect and flavor is an excellent balance. Will make these again!

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Reviewer:

MeggieC

Reviewed: Apr. 20, 2011

Great cookies, but better freshly baked. They have an odd smell to them after a few days. Overall, yummy.

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Reviewer:

wonderwoman19

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Cooking Level: Intermediate

Living In: Excelsior, Minnesota, USA

Reviewed: Jan. 5, 2011

these are super easy to make and my coworkers all loved them. i halved the recipe and used a little less butter (1 cup instead of 1.25 cups). Also doubled the mint extract, and used MINI semisweet chips. I highly suggest you do the same three things - lil less butter, lil more mint, and MINI. i dont kno how well these last from day to day since they all disappeared within hours, but they def taste better 3 hrs later than they do straight out of the oven.

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Reviewer:

NYSMILEZ

Cooking Level: Expert

Living In: Brooklyn, New York, USA

Reviewed: Dec. 24, 2010

I had to add one more tsp of peppermint extract because I couldn't taste the peppermint. Aside from that, I followed the recipe exactly and my cookies came out really flat. I think I'll stick to my old reliable recipe.

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Reviewer:

crazy momma

Reviewed: Dec. 24, 2010

This recipe is so good! My son made them and my whole family loved them! My kids asked if they could have one every night.

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Reviewer:

Lola

Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

Yum!!! Cut recipe in half for 4 dozen. Mistakenly added 1-1/4 sticks butter instead of 1-1/4 cup. Cookies were still good! Also recipe called for 1/2 tsp peppermint - I added 1 tsp for extra minty flavor.

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Reviewer:

Barb

Reviewed: Dec. 12, 2010

I was attracted to this recipe by the good reviews, and wasn't disappointed. I baked most of them tonight. (I'm saving some dough in the fridge.) I recommend taking other bakers' advice on reducing the fat in this recipe. I used 2 C unsalted butter, and altered nothing else. They came out a little flat, but nice and chewy with a pleasant, light mint flavor. Using butter that is barely softened, just enough to cream the sugar, would probably fix the flatness. If you have convection, bake them at 330 degrees for about 7-8 minutes. Take them out when they look set and puffed. I really like these with crushed candy canes on top - the candy does melt a bit, but they look and taste festive. Eat these within 2-3 days: brownie-type cookies get hard fairly quickly.

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Reviewer:

KIMBICA

Cooking Level: Professional

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tucson, Arizona, USA

Reviewed: Dec. 6, 2010

I love these!! Halved the recipe but ended up with 61 cookies. Reduced the sugar to 1.5cups of sugar (vs. 2 cups). Omitted vanilla. Increased peppermint to 3/4tsp. Reduced chocolate chips to 1/2 cup (used peppermint chocolate chips) Pressed crushed candy canes into them fresh out of the oven and they turned out great. (also tried pressing the cookies into candy canes pre-baking but the candy melted and looked messy)

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