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Chocolate-Mint Brownie Cookies

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

Ingredients Nutrition

  • 1 12 cups light brown sugar, firmly packed
  • 23 cup Crisco® All-Vegetable Shortening or 23 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 12 teaspoon peppermint extract
  • 2 large eggs, lightly beaten
  • 1 12 cups Pillsbury BEST® All Purpose Flour
  • 12 teaspoon salt
  • 13 cup unsweetened cocoa powder
  • 14 teaspoon baking soda
  • 2 cups mint chocolate chips or 1 (12 ounce) package mint chocolate chips


  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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