Chocolate-Mint Brownie Cookies

Chocolate-Mint Brownie Cookies

Chocolate-Mint Brownie Cookies

Prep Time: 20 min
Cook Time: 9 min
Ready Time: 60 min
Yield: 6 dozen cookies


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 oz. pkg.) mint chocolate chips


1-HEAT oven to 375°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.

6-TIP 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.