Chocolate-Mint Brownie Cookies

Ingredients

• 1 1/2 cups firmly packed light brown sugar
• 2/3 cup Crisco® All-Vegetable Shortening or Crisco® Baking Sticks 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

Directions

1. Heat oven to 375 degrees 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.

   
   

   Footnotes

   • * 2/3 cup Crisco® All-Vegetable Shortening equals 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
   • 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.