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Bars & Brownies, Cookies

Chocolate-Mint Brownie Cookies

chocolate-mint-brownie-cookies

Cook Time: 9 Min

Yield: 6 Servings

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chocolate-mint-brownie-cookies

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

  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.

Chocolate-Mint Brownie Cookies

chocolate-mint-brownie-cookies

Cook Time: 9 Min

Yield: 6 Servings

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

  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.

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