Total Time
29mins
Prep 20 mins
Cook 9 mins

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

Ingredients Nutrition

  • 354.88 ml light brown sugar, firmly packed
  • 158.51 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
  • 78.07 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.