I’m so glad you enjoyed them so much, Gina! 🙂

We don’t see why not, Emilie! If you try it, let us know what you think 😊 Enjoy!

Sam! I made those cookies for Christmas and it was a big hit 😁. Could a keep the cookie base recipe and change the mint chocolate for other chocolate, like reese or kitkat?!
Thank you so much!

Aw, I’m so happy to hear they helped make the day a bit more memorable, Cheryl <3

Thank you! I wish there was a way to share photos here but unfortunately I don’t have one. You can always share a photo and tag me @sugarspun_sam on Instagram or share a photo in my Facebook Baker’s Club 🙂

Hi Sam,

Thanks for the advice and I will update you in the coming days. Oh, I just realised that I forgot to rate your recipe, so will do that now – 5 stars for sure!!! By the way, how would I go about attaching a photo of my cookies if at all possible?^^

I love that you have substituted various flavors of Ande Mints, Rebecca. As for your friend… I wish I hated chocolate too! You can use this as a base and add in walnuts, dried fruit, and/or sprinkles. As far as amount, I would eye-ball it. Add 1/2 cup in, mix and see if you need more. I hope that helps! Keep me posted on what you end up trying and how your friend likes them. 🙂

My husband and I just love this recipe! It has become our new go to cookie recipe and we have even tried it with all the other Andes Chocolates flavors. They all worked out great! My husband really likes the cherry flavor, but I’m partial to anything with mint so that’s my fav. I have a friend who isn’t a big fan of chocolate (I wish I had that problem! haha). While she enjoyed the cookies I gave her, she said that she actually loved just the chewiness and taste of the cookie base. Do you think if I removed all the chocolate from this recipe, it would be a hit with my friend? Also, I have suggested that I alter this recipe by replacing the chocolate with ingredients such as nuts, sprinkles or dried fruit. My friend said she might like it with walnuts. If I were to replace all the chocolate with walnuts, how much would that need to be? Or do you perhaps have a better idea?

Thank you so much for trying my recipe, Cindy! I am so glad that you enjoyed the mint chocolate chip cookies and I hope that your co-workers do too!

Hi, Connie! It really depends on that batter. I find that this dough mixes better with a metal spoon. 🙂

Thanks, Dave! I am so glad that you enjoyed the mint chocolate chip cookies! You are awesome! 🙂

For the egg, use just an egg yolk and add a little bit of extra flour if you need it. For the sugar I would use a heaping 1/4 cup + 2 tablespoons and a heaping 1/4 teaspoon of salt. It’s always easiest to use weights. 🙂

Hi Zeena! The combination of the two helps the cookies to spread and puff appropriately. 🙂

Yes, airtight container and measured everything perfect. Maybe bake time I’m trying it again this weekend thanks.

Hi Jackie! Were they stored in an air tight container? If so, the normal cause of a hard cookie is too much flour, or the cookies being baked too long. I hope that helps. 🙂

Hi Anthony! I haven’t tried reducing the sugar, but you could probably reduce the sugar by 1/2 to 3/4 cup and still have a cookie texture, but the flavor would be significantly altered.