Chocolate-Mint Brownie Cookies
Prep Time: 20 min
Cook Time: 9 Min
Serves 6 Servings
Difficulty Easy
Ingredients
- 1 1/2 C. firmly packed light brown sugar
- 2/3 C. Crisco® All-Vegetable Shortening
- 1 Tbsp. water
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1/2 tsp. peppermint extract
- 2 large eggs
- 1 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 1/3 C. unsweetened cocoa powder
- 1/4 tsp. Clabber Girl® Baking Soda
- 2 C. (12 oz. pkg.) mint chocolate chips
Directions
- HEAT oven to 375°F.
- COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
- 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.
- DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
- BAKE 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
- 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.
