Sometimes I think there's a collective unconsciousness amongst us homebrewers.
I just did a mint chocolate stout a few weeks ago, it's in secondary with 4oz of cacao nibs as we speak. I used 1oz of dried peppermint (I prefer it to spearmint, the latter tastes too much like chewing gum to me) at 5 mins. I have not dry-minted it yet, I'm going to taste it after another week or two in secondary and evaluate further. The last time I tasted it was just before transferring to secondary and the mint character was exactly what I wanted, light and noticeable but definitely not overwhelming. It tasted much more like beer than mint, exactly what I was going for.
It probably won't be ready until around xmas, but that's what I was shooting for anyway.
Now if I could just decide on a brown ale/nut brown recipe to brew next.... any suggestions?