Friday, December 14, 2012

Chocolate-Mint Brownie Cookies Recipes

1 1/2 cups firmly packed light brown
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
1/2 teaspoon salt
1/3 cup unsweetened cocoa powder
1/4 teaspoon baking soda
2 cups mint chocolate chips
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.