Chocolate-Mint Brownie Cookies |
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Prep Time: 20 Minutes Cook Time: 9 Minutes |
Ready In: 29 Minutes Servings: 10 |
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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! Ingredients:
1 1/2 cups firmly packed light brown sugar |
2/3 cup crisco® all-vegetable shortening or 2/3 stick crisco® all-vegetable shortening stick |
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 (12 oz. pkg.) |
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. Tip: 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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