Chocolate-Mint Brownie Cookies

Submitted by Crisco Recipes

"Courtesy of Crisco® You can always tell a Crisco® Shortening-made Cookie – if you can spot them before they're gone!"

 

• Ready In: 29mins
• Ingredients: 11
• Yields: 6 dozen cookies
• Serves: 72

ingredients

• 354.88 ml light brown sugar, firmly packed
• 157.80 ml Crisco® All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 14.79 ml water
• 4.92 ml vanilla extract
• 2.46 ml peppermint extract
• 2 large eggs, lightly beaten
• 354.88 ml Pillsbury BEST® All Purpose Flour
• 2.46 ml salt
• 78.78 ml unsweetened cocoa powder
• 1.23 ml baking soda
• 473.18 ml mint chocolate chips or 340.19 g package mint chocolate chips

directions

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. 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.