Outrageous Chocolate Mint Cookies

Reviews

• delowenstein
  
  Feb 24, 2013

  NOTE: I purposely didn't use bittersweet chocolate chips-I used a combination of milk chocolate chips & 1 cup of Andes Mints Mint baking pieces! I used 1 cup milk chocolate chips for melting with the butter and 1 cup unmelted chilps + 1 cup of the Andes-Mint baking bits! Dawn E. Lowenstein

• delowenstein
  
  Feb 24, 2013

  I did use this recipe & I did tweak it to suit my tastes, using part brown & part white sugar. The challenge was that the batter spread too much on the bakiing sheets & even though I greased the sheets, I had a very hard time to remove the cookies! I then put balance of batter into greased and floured 8x8x2" square pan & baked @ 350o F just 20 minutes. Hopefully the cookies will cut in the pan! I may have to experiment, using less time! I admit that I HAD dropped the cookie batter onto greased pans on my range top & THAT COULD have been the cause of the cookies spreading too much! I'll work on this recipe! At least in a square pan, the batter looked better! They even resembled a chocolate-mint brownie! Dawn E.Lowenstein

• cavitycaulk
  
  Dec 2, 2012

  I was very excited to make this recipe, but was disappointed at the results. The cookies turned out nice, and had a nice consistency, but I was put off by the taste. I found them to be too bitter. I think the choice of the 60% cacao bittersweet chocolate chips (I used ghiradelli) was not a good option. I love mint and I like dark chocolate, but this recipe will definately not be my go to recipe. If you like bitter tasting things, you might like this cookie.

• rockridgekate
  
  Feb 29, 2012

  I make the treats when the Red Cross comes to town for their blood draws. These filled the need for something sweet afterwards!! Recipe says drop by teaspoons but I used a tablespoon & that made 3 doz.