Reviewed: Feb. 26, 2012

I have made these several times now, and they get eaten so quickly every time! They are delicious! I can't find peppermint extract at the store, so I use chopped Junior Mint candies instead (5 of the huge "deluxe" ones or 25 of the regular-size ones). This also gives a nice boost of extra chocolate to the cookie. I tried decreasing the butter to 6 Tbsp and the sugar to 1/3 cup, but this resulted in a british-biscuit -texture and flavor, so I will go back to the original recipe for cookies.

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Reviewer:

SHMMRSTR

Reviewed: Dec. 20, 2011

I followed the recipe exactly but found them to be very boring. My friend agreed with me. The cookies do not spread when baking so you might want to press down on the cookies with a spoon b4 placing in the oven. I will not be cooking these again. On a positive note, they do have a nice soft texture.

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Reviewer:

tobie

Reviewed: Dec. 18, 2011

Yummy and easy to make. I too cut down the peppermint extract, but added York peppermint patty chunks. I couldn't find the baking ones, so froze and chopped up patties. This worked great, but make sure the chunks are very small... And be warned - they ooze and are very sticky. Lift quickly from the cookie tray!

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Reviewer:

Cooking Chris

Reviewed: Apr. 4, 2011

We enjoyed these. Very chocolatey. We added the Nestle mint chocolate chips. I don't think I would have liked them as well without them. Be aware that these do not spread much, if at all. I found it necessary to flatten a bit with the bottom of a glass before baking.

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Reviewer:

marlakay

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Portland, Texas, USA

Reviewed: Dec. 19, 2010

I made these for my cousin's annual cookie exchange party. They were delicious. I made them on a Wednesday and the party was Friday night...they were still soft. I added mint chocolate chips for color.

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Reviewer:

DeeMarie83

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

Made a few small changes with the ingredients. And they turned out great!!!

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doodlebug73

Cooking Level: Intermediate

Home Town: Walkerton, Indiana, USA

Reviewed: Dec. 15, 2010

I too would reduce the peppermint extract by half, but the cookie recipe is fantastic. I am making them a second time with my own variations. Lots of possibilities for this soft, chocolate delight!

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harold&jean

Home Town: Toledo, Oregon, USA

Reviewed: Dec. 13, 2010

if you like mint, these are excellent. i didnt crave them so thats why they got a 4 star. for the buttermilk i used 1 cup of milk + 1 tsp. lemon juice. i used 1/2 tsp peppermint extract....3/4 tsp. wouldve been fine too probably. first i used 1 cup mini semi-sweet chocolate chips....way too chocolatey, even for me (which is saying alot). next time i used 1/2 c. and that was just right. on the third batch i only had 2 of the 3 squares of unsweetened chocolate, so i used 1/2 c. hersheys unsweetened cocoa powder. it worked just as well taste wise, although it was sticker when putting onto the cookie sheets. i did put a "satiny chocolate glaze" (from the website) on them. oh, and i melted the butter and chocolate in the microwave at 20 - 30 second intervals. extremely easy recipe!!!! i guess for that alone i should give it 5 stars! thanks for the recipe.

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Reviewer:

zacody2

Reviewed: Dec. 9, 2010

Very good cookie! Soft as claimed the first day but not as much on the second day. I backed the peppermint down to 3/4 teaspoon and that is perfect for our taste. 1 teaspoon would have been a little too much. I was out of buttermilk so mixed 1 tsp of lemon juice in 1 cup of milk and let it sit for 5 minutes and just used 1/4 cup of that. It worked fine. The dough set up in 15 min and I used a small ice cream scoop and baked for 11 min (they were still undercooked at 8 - 10). After cooling on a rack, I just melted some semi-sweet choc chips, drizzled that on top and sprinkled crushed candy canes on top. Everyone loves them. Thanks for sharing!

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