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If you don't care for crisp cookies that crumble when you take a bite, give this soft variety a try. No one can resist the fudgy, minty flavor. —Kristin Vincent, Orem, Utah
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 148 calories, 6 g fat (4 g saturated fat), 26 mg cholesterol, 123 mg sodium, 21 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Soft Chocolate Mint Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p120
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Reviewed on Sep. 18, 2011 by debpw
My husband loves these cookies and they are easy to make.
Reviewed on Jan. 05, 2011 by luckymuffins
These cookies have a brownie-like texture. I didn't have buttermilk so I substituted about 1 tsp. lemon juice + 1/4 c. skim milk (do not stir) and let it sit for 5-7 minutes. I put about 9-12 cookies on a greased cookie sheet at a time and let them bake for 9 minutes. Any longer and they would have been overcooked, any shorter and they would have been too gooey. These cookies taste like a brownie when you first bite into them, and then you get the delicious peppermint flavor. My family was begging me to bake another batch!
Reviewed on Sep. 20, 2010 by robertshaw
Very moist, brownie-like texture. I added 1/2 c. mint chocolate chips(there's no such thing as too much chocolate!).
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