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Recipe courtesy of Crisco

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Total:: 29 min
Prep:: 20 min
Cook:: 9 min

Yield:: 6 dozen cookies

Level:: Easy

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.

My Private Notes

Name: Chocolate-Mint Brownie Cookies
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H29M0.000S
Yield: 6 dozen cookies
Cuisine: american
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