Chocolate-Mint Brownie Cookies

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

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

Ingredients

• 1 1⁄2 cups light brown sugar, firmly packed
• 2⁄3 cup  Crisco® All-Vegetable Shortening or 2⁄3 stick  Crisco® Baking Sticks Butter Flavor 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  mint chocolate chips or 1 (12 ounce) 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.