Recipe courtesy of Crisco

Chocolate-Mint Brownie Cookies

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  • Level: Easy
  • Total: 29 min
  • Prep: 20 min
  • Cook: 9 min
  • Yield: 6 dozen cookies
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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


  1. Heat oven to 375 degrees F.
  2. Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
  3. 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.
  4. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
  5. 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.