This is, by far, the best cookie recipe I've ever made, and I get more compliments on these cookies than any other that I make. I've used the recipe exactly as written and had the cookes come out perfectly every time. I've also used mint or cherry chips in place of the chocolate mint candies and had the cookies turn out beautifully and SO tasty. I love the fudgy texture and flavor of these cookies. Thanks for a great recipe!
As written, I can only give this recipe 3 stars because the dough is simply too sticky to form into balls, let alone roll in sugar. I had to add almost another 3/4 c of flour to get the dough sticky enough to hold any kind of shape. The flavor, though, is fantastic and they were still plenty soft, not too dry. The next time I make them, I'll try refrigerating as others have suggested.
Love this! So easy to make and so tasty. I added a tsp or so of cinnamon to the batter and then another half tsp to the reserved butter crumbs, and this was just perfect. Lovely texture and great flavor! I didn't have to bake quite as long, only about 30 minutes, so it's probably a good idea to check on this early, depending on your oven. Great way to use up buttermilk!
The flavor on these is intense and delicious. One problem I had that others may too, depending on your oven, is the top may crumble when cut and the edges may get crispy. A trick I learned to deal with this with cookies is to sub in shortening for half of the butter. Butter makes a crispier cookie/brownie, shortening makes a more gooey one. Other than that issue, these are great!
I made this exactly as described, with a touch more potatoes, and it is delicious! Looking forward to sharing with friends tonight. I processed the leeks/milk and cabbage, so we have what looks like green mashed potatoes but tastes so much better. Great recipe! Thanks!
The texture is fantastic, the flavor is wonderful, and I got so many compliments on this pie! We have had it twice already, and it will be a permanent fixture in my dessert arsenal.
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