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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Reviewed: Dec. 23, 2007

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.

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MSRYOKI

Cooking Level: Intermediate

Home Town: Napa, California, USA

Living In: Fairfield, California, USA

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Reviewed: Dec. 6, 2007

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

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pam

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Reviewed: Dec. 6, 2007

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!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Dec. 4, 2007

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!

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MEXICANMADELINE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 2, 2007

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.

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Juniper20

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2007

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

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Danar

Cooking Level: Intermediate

Home Town: Dix Hills, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Oct. 13, 2007

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.

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KARA-S

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Reviewed: Jun. 4, 2007

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.

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MELLY

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2007

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.

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Laura-Jane

Cooking Level: Beginning

Home Town: Parksville, British Columbia, Canada

Living In: Montague, Prince Edward Island, Canada

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Reviewed: Mar. 10, 2007

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

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BOBEAH

Cooking Level: Expert

Living In: Duncan, British Columbia, Canada

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Reviewed: Jan. 21, 2007

these are wonderful! i used half brown sugar and half white and substituted bittersweet chips for the semisweet. perfect amount of mint.

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planejane

Cooking Level: Expert

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Reviewed: Dec. 18, 2006

These are very good. I rolled mine in pearl sugar, which made them very pretty for the holidays.

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gabbymcdee

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Reviewed: Dec. 16, 2006

really great. i cut it in half but it turned out great. served warm over vanilla ice cream. huge hit. will make over and over again. thank you so much for the recipe.

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helenasmommy

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

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Reviewed: Dec. 11, 2006

Oh yum! These taste like Girl Scout thin mints except chewy and soft! I read the reviews, so I made half of the recipe with only 1 cup of butter and 1 cup brown sugar and one cup white. I also used the new mint chocolate swirl chips and they are delicious. I wish I would have made a whole recipe...so I might have to make some more. Thanks!

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SCRAPBOOKWORM

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Double Chocolate Mint Cookies

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