Recipe courtesy of Crisco
Recipe courtesy of Crisco
Watch how to make this recipe.
Chocolate-Mint Brownie Cookies
- Level: Easy
- Total: 29 min
- Prep: 20 min
- Cook: 9 min
- Yield: 6 dozen cookies
- Level: Easy
- Total: 29 min
- Prep: 20 min
- Cook: 9 min
- Yield: 6 dozen cookies
Ingredients
1 1/2 cups firmly packed light brown sugar
2/3 cup Crisco® All-Vegetable Shortening
or 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
1 tablespoon water
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 large eggs, lightly beaten
1 1/2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
2 cups (12 ounce package) mint chocolate chips
Directions
- Heat oven to 375 degrees F.
- Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
- Combine flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture. Beat at low speed just until blended. Stir in mint chocolate chips.
- Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
Cook’s Note
Is your cocoa powder still good? Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.
