This is a melt in your mouth chocolate cookie that has a chocolate mint frosting. It's delicious and it's easy!
Wonderful recipe! The only thing I did different was, I found Andes baking pieces in the store so I mixed 2 cups of them up with the dough and skipped the "frosting" portion. They are so yummy...I plan to give them as Christmas gifts.
Read MoreNot a huge fan, I make baked goods for work almost every Monday for 50 people and am known as the best baker. But these cookies remained on my platter for days and half got thrown away. With the amount of butter / choco chips & mints used, they are an expensive alternative to a regular chocolate cookie.
Read MoreWonderful recipe! The only thing I did different was, I found Andes baking pieces in the store so I mixed 2 cups of them up with the dough and skipped the "frosting" portion. They are so yummy...I plan to give them as Christmas gifts.
I have actually been making these cookies for a couple of years after recieving them in a cookie exchange. They are very good. One recomendation...use Andes Mint Parfit mints rather that the Creme de Menthe mints, the light green color makes for a prettier cookie. All you do is press the mint into the cookie once they have cooled just sligthly - you do not have to spread. One more recomendation I wanted to add (cant belive I forgot) I add 1/4 tsp. of mint extract right after the eggs.
This cookie is SO good! I followed the recipe exactly and had perfect puffed cookies. I think the people that had a problem with flat cookies was that when they melted the butter and sugar, they OVER melted. I actually did mine in the microwave. I did it for 1 min. with the butter, sugar and water and then just wisked until all the butter was melted. Then added the chips, microwaved for 1 more min. and then used a wisk to stir the chips until they were all melted. The batter at that point it still pretty thick, not thin like it would be if everything was much to hot. Make sure to let it cool well! Also, when I chilled the dough, I put it in a rectangular pan and put it in the fridge. Let it cool all the way through! I promise, your cookies won't be flat! I WILL make this recipe over and over! My kids and husband ate them all up!
This makes a great cookie! The only problem is waiting to let the Mints melt then letting them cool To where the chocolate hardens on top so you can stack them. To help this along I put then in the fridge for 8 min. Then put a layer of wax paper in between them!!!
This is one of those stand alone cookies where the cookie itself is out of this world. The mint just gives it just the right elegant touch that you can serve it to the girls when they come over for coffee. It says 36 Andes mints, but you really only need 18 since you cut them in half!! Then after you finish this recipe, why not impress everyone by using the rest of the Andes Mints and making "Thin Mint Crackers." They're IDENTICAL to Girl Scout cookies, and gives you a reason to buy a big box of Andes! BTW, this took me 9 min exactly to cook, and I really recommend putting the baking sheet BACK in the fridge after you've placed the mint and swirled so chocolate can set and you can then store in lock~n~lock container at room temp.
I make these every year, everyone goes nuts about them. If you can't find the green Andes mints, use the black ones and add green sprinkles. A half mint is about the right size for the size cookies I make. Now they have Andes mint chips that work well. Just adding to my review, some of my grandkids aren't that wild about mint, I tried using the new Andes Cherry Jubilee mints and the kids went wild! I made 10 dozen and they were gone in a week!
"Chocolate mint wafer candies" is a little vague, but I guess any kind of chocolate would do! I used thin, chocolate covered mint patties (Necco Haviland chocolate mints} and they worked out perfectly. This is one good cookie, perfect for Christmas, and the recipe directions are spot on. Minty, chocolatey, creamy, chewy, all in one. Delicious.
WOW! So easy to make. I made two batches using the exact recipe for each and made close to 20 dozen! I made the balls small, half a mint was just enough. I used a melon baller and scooped out just enough to fill the scooper level. Mine were a little flat, but still soft. I would recommend covering the dough when put into the fridge to chill as the dough got a little dry on the top. I ran out of Andes mints, ended up with Junior Mints on the second batch. They are ok. I tried to spread the Junior Mints as I did the Andes mints and they don't spread as well so I just left them sitting on top whole. The cookie was small enough to take a bite and still get half the Junior Mint taste. I definatel will only use Andes mints again, and will definately make these cookies throughout the year! Best cookies ever!!
This is my new favorite Christmas Cookie recipe. I made these last night and my husband and I LOVED them. Like other users have stated, this recipe makes more than 3 dozen cookies so make sure you have enough mints for the tops! I got 4 dozen generous sized cookies out of this recipe. I substituted a bag of Andes Creme de Menthes pieces and 1 TB cocoa for the semi-sweet chocolate chips. This gave the cookie itself a nice minty taste as well. I was nervous about the consistency of the dough once I was finished mixing it - it was more like brownie batter or drop cookie dough. But I stuck it in the freezer for about 30 mins and it was very easy to work with. These cookies came out perfect. Nice and chewy on the inside, crispy on the outside, like a good chocolate chip cookie should be. I'll be making these again, and again, and again.
We love this cookie. Instead of mint Andes, I used The chocolate cherry Andes. Tastes wonderful! Just like a chocolate covered cherry!
I found that the cookies look "prettier" if you melt the andes mints together in a bowl and drizzle them on top of the cookie.
Wonderful cookie! My 7-year-old is begging for another batch...so today, Christmas Eve, I am baking MORE cookies. He loved them so much he wanted to help me make them so he could "learn how"... Highly suggest using Andes mints and pressing half wafter "into" the cookie a bit...will "break" the top a little but it's fine when it cools... Also suggest rolling your dough balls, then storing in refrigerator until they get more firm. Took straight from fridge to oven and cookies seem to set a little "higher" when they baked... Made these for a cookie exchange and they were wonderful!
Cookies were really moist and chewy. Brownie like texture. Baked for 8 minutes, removed from oven and placed mint on top of cookie and put back into the oven for 1 minute and spread. I tried the Andes mints and York peppermint patties. The York peppermint candies were hard to spread and looked terrible. The Andes mints were perfect, spread easily and looked great. Thinking about trying the cookie base w/o mint to make chocolate half-moon (black & white) cookies.
I entered a local cookie bake-off (about 25 entries) using these cookies today. I am not a really a mint fan, but... apparently the judges were because I won! I used Cadbury Pep Mint Patties (chopped into small pieces) and I melted the chocolate in the microwave & then quickly spread it on the cookies. I did that simply for time because the Pep patties are THICK and would have taken forever to melt on their own. I baked the cookies for 8 minutes resulting in chewy almost brownie like cookies. On their own, the cookies are a little on the blah side, but with the peppermint "icing"- Fantastic! I can't count how many times I heard, "Mmm this tastes exactly like a girl guide cookie!!!". They're chewy, rich & an overall winner!
I was looking for a plain chocolate cookie recipe to make for ice cream sandwiches and found this one. They were AMAZING and so easy! I didn't use the mint candy at the end. Instead, just let them cool and made them into sandwiches with homemade mint chocolate chip ice cream. So good - will definitely be making again!
These cookies taste great--chewy like brownies. I was confused, though, about what "mint wafer candies" were. York peppermint patties? or Andes candies? I tried both, and the peppermint patties turned out pretty gross. The Andes candies melted much better.
If you like thin mints, you will love these. They are so much better because they are soft. I made them according to instructions, but I did add 1/4 tsp of peppermint extract to the dough. They baked for exactly 8 minutes and were perfect. I used the Andes mints for the frosting and it left a pretty green swirl on the top.
I just love these! They are far better than Thin Mints IMHO. Sometimes I can't find mint wafers at the store so instead I'll use mint chips and add a couple mint and a couple chocolate chips. When they melt I swirl them around and it makes a pretty marbly pattern. Fabulous recipe.
Not a huge fan, I make baked goods for work almost every Monday for 50 people and am known as the best baker. But these cookies remained on my platter for days and half got thrown away. With the amount of butter / choco chips & mints used, they are an expensive alternative to a regular chocolate cookie.
Made these exactly as stated and they are delicious! I chilled the cookie dough which is needed. They came out moist and soft. A great substitute to mint chocolate chip cookies. Enjoy!!
YUMMY! I followed the recipe exactly as written & these turned out perfect! I made have the batch with Andes mints & mixed heath bar in the other half. Both were delicious! (I didn't "ice" the heath ones).
I also added the peppermint extract to the cookie dough like someone else suggested. Before I baked them I rolled the cookie dough in granulated sugar to give them a more dressed up look. Before they just tasted great - once rolled in sugar they became cookie swap worthy.
Oh my word these are to die for! Everyone wants the recipe too lol :) Thank you for sharing!
Loved these cookies! Easy to make and came out perfect and moist. I used "After Eight" mints cut into fourths for the topping because I'm in Sweden right now and can't find Andes anywhere. Still turned out great and was a hit at the X-mas party!
We have a winner. Although mine ended up being flat, they were still deliciously chocolatey and chewy... just they way I wanted them! Rather than using water, I used creme de menthe... yum! And to deviate even more from the recipe :) I used mint and chocolate chips in place of the semisweet and then just used a few chocolate chips on top...let them melt and swirled just like the recipe states. I wanted to review it still since I don't feel my modifications were off so much that they didnt warrant a review. I loved these and they are hit with my coworkers too!
These were very tasty. I mixed some mini York peppermint patty baking pieces into the dough instead of placing a mint on top of the cookie. I have requests to make these again. Thank you!
I made a lot of different cookies for our Christmas Cookie gift platter this year and this was the favorite of my 7 year old. Chilling the dough is really important. I started with this dough and let it chill for at least 2 hours while I worked on other recipes. This gives you a nice brownie like consistency to the cookie. Every time I do a cookie recipe that uses melted butter and sugar in it I let the dough chill first and it seems to keep the cookies from getting too flat. I had my Andes mints halved and ready to go when I took each sheet out of the oven. I put the mints on immediately and let them sit for about a minute. They melt and smooth out beautifully using the back of a spoon. I also did some with just the Andes baking pieces mixed in, but the frosted ones were far more popular. For my own tastes I found this to be a little overly sweet, but I had to make extras for my son and husband since they didn’t want me to give them all away.
I just tried this recipe and it is fantastic! I substituted 1 tsp water with mint extract as I like a reral minty flavour and it turned out great. I will definately be making these cookies again.
These are really yummy. I didn't change the recipe and I'm glad I didn't! In order to get them to puff up and look pretty, refridgerating them is really, really important. Don't skip this step and expect to have pretty cookies. Since I couldn't find the Andes Mints, I used 1/4 tsp mint extract in the dough, I think more could be added, but it was perfect for my taste. I "iced" them with regular chocolate using this recipe's method of just placing the chips on top and letting them melt, and it worked great! Wonderful cookie, these will be part of our Christmas cookie collection from now on. Thanks! :-D
I just finished cooking these. I followed the directions exactly and they turned out absolutely freakin' perfect! They are delicious!
Fantastic!!! Followed the exact recipe and used Andes candies on top-Superb!!!
After searching more than a dozen stores for Andes mints (I kid you not), a friend suggested I try mint chocolate chips instead. So I put 4-5 mint chocolate chips on each cookie and let them melt the same way so I could spread them once they'd melted and they were soooo yummy! Just as good as they were when I made them last year with the Andes mints! This recipe is fantastic!
Delicious and very easy - they actually taste better after they cool and the mint has had a chance to set than they do hot out of the oven. They would be prefect around the holidays. My tips: Don't overcook - take them out while they are still underdone, because they firm up as they cool. Don't make them too small, either, or half an Andes' mint will overwhelm the chocolate taste (walnut-sized balls of dough worked well for me). Also, they will get a tad messy as the mints melt (in less than 5 minutes), so just keep an eye on them and use a paper towel or tinfoil underneath to catch the melting chocolate.
These are lovely. I used the dark brown andes mints and added green sprinkles. I only used half of a mint per cookie. Also, these overbake very very easily. I baked only 8 min, no more.
My husband's new favourite cookie! They were too hard for me - did not stay soft. I now use a different Chocolate cookie recipe and put the mint on that.
Always turn out so well. These are my stand by cookies and I always get asked the recipe when I bring them places.
OMG!! These are SOOOOO Good!! My husband couldn't stop eating them. And I found out why when I ate the first one. I put 3/4 of Andy's chocolate mint square since I made each cookies big. I ended up having only 20 cookies total.
These are incredible cookies. The mint frosting is very creative and tastes great! The chocolate didn't melt completely so I put them back in the oven for a minute to melt it and then they were delicious.
A very good recipe that makes a lot more than three dozen. I would have liked a stronger mint flavor, and next time would either put some peppermint extract in the dough or use a whole candy on the top.
Yum! These cookies are chewy on the inside, slightly crunchy on the outside. the 1/2 mint on each cookie is just enough for a great mint taste without having it be over powering. very yummy and packages great. Make sure to allow time for the chocolate to harden before putting the cookies into containers. made a ton of cookies (probably close to 4-5 dozen for me)
Yum! Combining two of my favorite things! I didn't have whole Andes candies, so I just the Andes pieces I had on hand and just mixed them in with the batter.
So I made these with my girlfriend and they turned out amazing! I left them on the table and we went out for a bit. When I came back my roomates ate them all! They were that good, MUST make, or bake rather ;)!
This is my new favorite cookie!!! I tryed this recipe three different ways. First off, way to much work using Andes mints with the green wrapper. Way easier to buy the Andes mint chips, found next to the chocolate chips. All you do is sprinke a few chips on the top of the baked cookie, wait one mintue then spread with a knife or the back of a teaspoon. I also tryed mixing the chips into the batter. Very good but not as good as melting the chips on top. I also mixed white chocolate chips into the batter. Again, good but over kill. Does not need the additional chips in the batter. Last, I tryed 60% dark chocolate chips instead of the semisweet. WAY BETTER!!!! Love the rich darkness!!! These cookies taste like Girl Scout Thin Mints...YOU WILL LOVE THEM!!! Forgot, try them cold or frozen...TOO DIE FOR!!!
My husband and friends really liked these. I followed the recipe exactly except I doubled the size of the cookies and I didn't put mint on top of all the cookies. Because they were larger, I melted a whole Andes mint on the top. On the other half of the cookies, instead of the mint, I spread melted white chocolate because not all of my company likes mint. The white chocolate cookies were the first to go, but the people that tried the mint ones really liked them.
Yum! I made this recipe for my cookie exchange and instead of all Andes mints, I did half with Andes toffee rectangles (same size as mints) and those were just as delicious. Make sure not to overbake, as I did for half and they were hard (I did 10 minutes then put back in to melt chocolate 2 minutes and this was too long).
My cookies came out very flat after I added the chocolate, but they are SOO delicious! My favorite of the nine treats I made this year! I will make them all the time, even if they are just for myself :)
Absolutely Delicious! This recipe is going to be a keeper for me. Didn't change a thing and they were gobbled up by all.
Chocolate and mint and chocolate and cherry are two of my favorite combinations. As per others suggestions, I used Andes Creme de Menthe thins as well as Andes Cherry Jubilee thins. I make my cookies very small so I end up getting about 8 dozen from one batch, so even using 1/2 a chocolate with each cookie, I need 2 boxes of Andes candies. These cookies tastes great as written but aren't that pretty, so to make them prettier and to distinguish between the mint and the cherry ones, I crushed some candy cane (actually ribbon candy since that it what I had) over the mint ones and pressed 1/2 of a marashino cherry into the cherry ones after swirling the chocolate "frosting" part. This makes for two distinct, beautiful delicious kinds of cookies with minimal extra effort from one batch of batter (about 4 dozen of each).
So tasty and so easy to make!!! I used Fannie Mae Melt Aways cut in half and baked for 9 minutes. Can't stop eating them!!
these cookies are SO GOOD!!!!!! i found that i you melt the chocolate in a plastic bag and then use it as a pipet to drizzle the chocolate on, it looks SO MUCH BETTER, and also the chocolate hardens a lot quicker. SERIOUSLY GIVE THESE A SHOT!!! so yummy! :)
Decadent cookie. The chocolate mint melted on top is so good. A few changes were done: the butter was increased to one cup and the salt was increased to one teaspoon based on another recipe that was similar to this one. I beat the sugar and butter(softened) and then added the melted chocolate chips. I served mine with a glass of milk and I got a refreshing taste after each sip because of the mint.
If you like the Girl Scout Thin Mints, these are the cookie for you. I used Andes Mints for the top. I hate mint and I ate 3 of them. LOL!!
I made this for a work Christmas lunch and everyone loved them. I had everyone asking me if I made these from scratch. Very easy to make and extremely yummy. I definitely recommend these if you love chocolate mint cookies.
These were awesome. I used half semi sweet chips and half andes baking chips in the mix and put half an andes mint on top after it came out of the oven.
I really liked these cookies. This recipe worked really well for my family because my husband doesn't really like mint chocolate flavor, so I left a few without the andes mint topping. I don't have much experiece baking, and I was a little worried about how thick the dough was. But it gives them a nice brownie-like texture. Be aware that the toping takes a long time to dry & harden.
Great cookie - easy and delicious. I mixed everything in the same pan making cleanup a breeze.
Great cookie! I found this recipe when trying to find a chocolate cookie to use with Andes Creme de Menthe chips. I make the recipe as written, only instead of putting the mint candy on top after baking, I mix the chips in before baking, then drizzle with green icing when they're cool. They taste & look great for the holidays.
These are the best!!!! I love them sooooo much!! I have made them about 4 times since I discovered the recipe about 5 months ago. I just follow the recipe exactly, and they turn out every time.
These are so delicious. One batch made about 50 cookies for me. I used Andes mints on top. It's a very easy recipe to make. I will definitely make these again.
AMAAAAAAZING!!! Crisp outside and fudgy soft inside with a hint of mint on top. I used the ingredients as written, though mixed them up a bit differently. As suggested by another reviewer, I microwaved the butter, suger, and water for 1 minute, stirred, added in the chips, and microwaved for another minute. This worked GREAT! When all was mixed, I refrigerated overnight. The dough was quite firm in the a.m., but the 1" pampered chef scoop worked like a charm. I made these for a cookie exchange when it's always risky trying a new recipe. No need to worry here. This recipe certainly delivers!!
Awesome cookies. I made a few batches. The 1st time I made the balls a bit big and got 40 cookies. They also spread into each other b/c of their size. They still came out good-nice and chewy. The 2nd batch I made much smaller and it made 56 cookies. Hershey kisses makes mint kisses now so I used those on the 1 batch and the Andes on the other. I used the remaining Andes as decoration on my plate.
Love these cookies. They are a nice, chewy, cookie and the melted chocolate mint(I used Andes creme de menthe) on top makes them delicious. Simply yummy & addictive!
The store I went to was out of Andes mints so I tried peppermint patties and they didn't work. Finally found Andes mints and they worked great!
OH my goodness! These are just DEELISH! I took the advice and added a 1/2 tsp of Peppermint extract which made them perfectly divine. Thank you so much for the recipe.
Our family gave this cookie 5 stars. They are easy, delicious and different. Will definitely add these to our holiday cookie exchange. Our only mistake was doubling the recipe out of fear that the original recipe wouldn't provide enough. This isn't a dough that refridgerates well - so only make what you need. Thanks for a great recipe!
I didn't have time to bake these right away, so they stayed in the fridge for at least 3 days. And, surprisingly, they're still good! I didn't have Andes mints so I just added mint flavoring to taste. Bravo to these cookies!
i tried this recipe i am a pro baker thats my job .the cookies a great! i followed the recipe to the letter maybe a little short on the cooking time, they don't look done but they are.they are very soft comming out of the oven just push down gently on the mint ,wait 5 and spread gentle they work great. to the person who said came out crisp, you over baked them try again you won't regret it!
These are my new favorite Christmas Cookies to make and eat! I love that the "chocolate mint frosting" sets up quickly and then you can store them to keep moist! Thank for a great recipe!
Pretty good...be sure to roll into balls rather than use a cookie scoop so dough is well compacted. Easy to overcook so take them out when time is up for sure. These look pretty but mint can be "too much" . Placed a whole nut on top of some instead of mint. Yum.
These were wonderful and so easy. I only chilled the dough in the freezer for 15 mins and had no trouble at all with the dough. I did as another reviewer suggested and microwaved butter/sugar mixture for a min and then whisked it until all was well blended, also did the same when I added the choc chips. I used the Andes Creme De mint. I got about 5 dozen cookies out of this. i had to wrap them up very tightly and put them in my fridge downstairs to keep from eating at the very least a dozen cookies in a sitting!
I skipped the last part, adding the mints on top, "While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie." Instead I added 2 capfuls of Peppermint Extract to the mix when I added the eggs, and it came out exxxxxcellent!! "
I made these for the office cookie contest and WON!!! I followed the instructions exactly except I used Nestle Toll House Mint Chips instead of Andes. I divided up the brown and green chips, melted them, and piped the chocolate over the cookies like Jackson Pollack! I called the “Peppermint Pollacks” and they were a huge hit!
This is the best! I followed the recipe and then added 1/4 tsp of crime de menth. Baked for 6 min and topped with a Hershey kiss mint truffle. Baked for 2 min. Took out of oven & spread out kiss. Sprinkled with powdered sugar.
This recipe was fantastic! I doubled it, and I got over 90 cookies! I usually cheat and make cookies from a mix, but this will be my staple chocolate cookie recipe from now on, There are so many different variations that you could make from this base. For the mint, I used the Andes creme de menthe pieces. These cookies were so yummy!. Even my husband, who hates mint liked these! I am looking forward to making more cookies, and adding different things like peanut butter chips or white chocolate chips.
This is my "famous" holiday cookie recipe. I crush candycanes by putting them in a bag (and put another bag over it, in case the bag punctures) and wacking them with a hammer. I put about a tsp of the fine dust into the batter and then decorate by putting the candycane bits on top of the "frosting". It is a HUGE hit at the office every year. A co-worker loves them so much that he has been known to eat NINE in one 3 hour period. I am not allowed to make anything else during the December pot-luck. :)
These were super-easy, and a hit with everyone. I made them just as the recipe directed, no variations. I used Andes mints--almost two packages of them because the recipe made soooo many cookies, almost 7 dozen! I almost always make cookies bigger than the recipe calls for, but in this case, smaller was better. A rounded teaspoonful is really about the perfect size for these cookies. I took them to a Christmas party, and they were gobbled up by kids and adults alike in no time. Many rave reviews. Great, easy recipe.
Very good cookies! I did buy Andes pieces so when the batter was made, I stirred in the pieces. Cookies turned out wonderful but next time I will do as the directions indicated and melt pieces or 1/2 of piece of candy (which ever I have on hand). I think that may make cookie looked "prettier" !!! (just my opinion--nothing to do with taste!)
I made these cookies for a Christmas party with no prior experience how how the would turn out. I am sooooo glad I did, they were FANTASTIC and taste like the Thin Mint Girl Scout cookies, but WAY better since they are perfectly soft. They keep for days too without compromising taste or texture. I have been giving this recipe to everyone. I plan on using the chocolate cookie recipe again and experimenting with different icings for fun.
Fantastic - these were a huge hit! I followed the recipe exactly - the only change I would make is to use the Andes mints with green tops, so people would know they were mint.
Great cookie recipe - I would REDUCE THE SALT a bit if you don't like your cookies tasting salty, I personaly kinda like it but that's a matter of personal opinion. When baking I would recommend a BAKING TIME of between 12-15 minutes. I did my first batch for 10 and they were still dough like in the middle. Lastly I would NOT recommend using MINT EXTRACT. I did and it was like eating cookies after brushing your teath! Stick with the CHOCOLATE MINT DROP in the middle and that's plenty mint flavor to go around!
if you like mint chocolate you need to try these cookies. i followed some suggestions from others---i microwaved the butter, sugar & water for 1 min, mix until the butter is completely melted...with the chocolate chips, i also microwaved for 1 min. i also placed batter in a rectangular pan before putting in the fridge and made sure it's completely cooled off. *thanks for the suggestions* the cookies turned out great! a must try, will definitely make this again :)
OMG! I just finished making these cookies and I have to say they are awesome! If I could rate it a "10" I would!! The dough was effortless to make and they cooked perfect. They are so darn yummy. Also, a word to the wise, make sure you use a whole mint on top (not half like the recipe says)and do not move them to a cooling rack for at least 10 minutes and there will be no mess at all.
I added 1 1/2 tsp of mint extract to the batter after the eggs. And instead of melting Andes, I melted mint m&m's in a saucepan, over low heat, until melted and the shells had fragmented. Then I spread the m&m's over cooled cookies. The result: an excellent minty cookie with a slightly crispy, minty, chocolately, festive "frosting". The holiday m&m's added little bits of green, red and white. They looked more like a Christmas cookie. Awesome recipe as is, and to build on!
These cookies are excellent! I followed the recipe exactly, and I used the Andes Creme de Menthe candy. Turned out perfectly. I even refrigerated my dough overnight, because I started too late in the evening. When I resumed baking, they were just fine after having the dough in the fridge all night. Jamieson loved them.
These are WONDERFUL! I changed it just a bit. I took the mints and melted them with some more chocolate chips and dipped the tops of the cookies in the chocolate. They taste just like those famous girl scout cookies that everyone can't get enough of. YUM!
WOW - the best cookies ever. Better than the girl scout cookies i spend big bucks on - sorry girl scouts. The comment recommending that you microwave in place of cooking on the oven is a great suggestion. 1st time using stove top - cookies were totally flat - followed the microwave instructions and they came out perfect - like the picture. Followed all other directions to the T.
