Gallery
Recipe Summary test
Ingredients
96
Original recipe yields 96 servings
Directions
Nutrition Facts
Per Serving:
117 calories; protein 1.3g; carbohydrates 15.3g; fat 6.3g; cholesterol 20.5mg; sodium 88.2mg. Full Nutrition
Most helpful positive review
Most helpful critical review
This recipe called for too much butter. The cookies were extremly oily and could barely hold its shape. The flavor was quite good though so I will give it another try with some modifications. 2 cups instead of 2.5 cups of butter. I would also increase the peppermint extract also to 1.5 tsp. Read More
Helpful
(20) Reviews: Most Helpful
96 cookies!? Yow! After reading other reviews I halved the recipe and used only 1 cup of butter. Absolutely delicious. Best cookies I have ever made. Read More
Helpful
(39) 
Excellent! We are eating them up! I altered the recipe by using only 2 cups butter for the sugar used 2 C white and 2 C brown and lastly used 1.5 tsp peppermint. Wow! They turned out great! Read More
Helpful
(28) This recipe called for too much butter. The cookies were extremly oily and could barely hold its shape. The flavor was quite good though so I will give it another try with some modifications. 2 cups instead of 2.5 cups of butter. I would also increase the peppermint extract also to 1.5 tsp. Read More
Helpful
(20) Advertisement
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) Read More
Helpful
(12) This was a wonderfully soft and tasty cookie! I had to bake mine an extra two minutes but everything else was perfect. Read More
Helpful
(11) I made this with two cups of butter as advised by the other reviewer and the cookies came out of the oven so pretty and soft. I baked some of them a little longer because I wanted to have crispier cookies but my kids said that the softer ones were better. They absolutely loved these cookies. Thank you so much for sharing this recipe. Read More
Helpful
(10) Advertisement
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. Read More
Helpful
(8) 
The flavor was great but the cookies went completely flat when they were done baking. I put them in the oven an extra five minutes and they were still flat. Also they seem to not have baked completely. I halved the recipe. Read More
Helpful
(8) These were much better than I thought...very tasty perfect combo of chocolate and mint. They are crunchy on the outside and chewy in the middle. I didn't give them 5 stars just because I had a lot of trouble keeping the bottoms from burning while insuring they weren't completely doughy in the middle. Yummy! Read More
Helpful
(8) 
