Double Chocolate Mint Chip Cookies

From: Reyali

On Jun 15, 2009

Like @ngdarlen, I didn't have mint chocolate chips (and can't ever find them at the grocery store--where does everyone else get them?!) so I used mint extract. I put it in the chocolate as I was melting it and put a little more into the batter. They are great! They break apart easily but are soft. Thanks!

From: Chef #581920

On Jun 11, 2009

This is a great recipe! I made a couple of changes: I used 1/4 cup of egg substitute instead of an egg, all brown sugar, and I added 1/4 cup of cocoa just to make the cookies a bit more chocolate-y. I thought they might be too minty, but they weren't - they were perfect! Thanks for sharing - I will use this recipe from now on!

From: meebsmom

On Oct 7, 2007

This cookie is Fantastic! I used the Andes Mint Chunks, melted about half of the 10 ounce bag in the microwave and stirred in the rest. I also used all brown sugar and Butter Flavored Crisco for the butter and they were great. Thanks for sharing a great mint cookie!

From: @ngdarlen

On Dec 9, 2005

This is a true treasure, and I do not even like chocolate cookies. Not enough words to describe how good they are, but for starters, they taste like a store bought mint chocolate candy. I did not have mint chocolate chips, so I used mint extract in place of the vanilla, and it worked beautifully. I also rolled them into balls and flattened slightly before baking, and they came out in the most perfect circle, and the tatse is superb.I am making these for my Christmas goodie trays, but I know they will not make it into the freezer after the kids get sight of them.I will definately whip up another batch right after I get these done because I have to let my family devour these.Thank you so much for this wonderful cookie recipe.