Just a couple of tips If you make this cookie recipe ~ use parchment paper cause it's a job and a half to get the baked on mint off the cookie pan! I learned that the first time I made them. (I use bags of Thin Mints) Also, once you have the mint covered by the cookie dough, roll it in your hand like you would if you were making a meatball to get all the creases out of the dough. Then carefully flatten it a bit making sure that you can't see even a hint of the brown of the chocolate.

If you aren't careful of these things, you will have leaks and the cookies won't come out very good. Note: You can put quite a few of these cookies onto the same cookie pan because they don't spread out like a chocolate chip cookie does.

While two pans of cookies are baking, I put the bowl with the dough in the frig because it gets sticky if it's warm. As you bake each cookie pan full, and you sample one when done, you will learn if you're putting too much dough into each cookie! :~) If you roll the cookie with the mint in it as I suggest above you can see that the mint is well covered and you really do only need just a bit of dough as the instructions say. Otherwise, using too much dough, the taste of the mint and chocolate are less noticeable. (My version of this recipe doesn't use sugar, only brown sugar)

These cookies are a bit labor intensive to make sure you have no leaks and because I leave the dough in the frig while each batch is baking.

It's my experience that guys really LOVE these cookies! ;~D