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I can't write a review for this exact recipe, but I really enjoyed these cookies. I had to modify the recipe because I couldn't find peppermint extract, so I used chocolate mint chips melted with the heavy cream and the result tasted just like Pepperidge Farm Mint Milano cookies (which happen to be my favorite). I omitted the crushed peppermint candies and the top layer of chocolate. I do plan on making the original, but thought I would share anyway.

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Robin Riger January 02, 2010

I made GOBS of these cookies, last year, and everyone was begging for more! Rather than rolling the dough, I simply scooped even sized balls which I flattened a bit. They spread in the oven. I also agree that it's easier to spread the chocolate than dip the cookies, though if you want to dip it, keep popping the bowl of chocolate in the microwave for a few seconds to keep it flowing. In fact, I did all my chocolate melting in the microwave and that really speeds things up, too. Next time I make them, I may add a bit of red food coloring to the cookie dough to make them even prettier.

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Snickerspotpie December 09, 2009

Oh wow! These were sinfully delicious. Instead of using refrigerated cookie dough, I used a bit of homemade dough I was already using for cut-out cookies. Not only were these cookies tasty, but they were pretty as well. The finishing touch of crushed peppermint candies was perfect. Thanks for a lovely recipe!

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MarthaStewartWanabe December 26, 2008
Giada's Peppermint-Chocolate Sandwich Cookies