What You Need:
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
What You Do:
1. Preheat your oven to 375 degrees.
2. Combine the brown sugar, shortening, water, vanilla and peppermint extracts in a large bowl. Beat at medium speed. Yes, it’s supposed to be thick like that! :)
3. Add the two large eggs, beat lightly until completely mixed in.
4. Combine flour, salt, cocoa powder and baking soda in a separate bowl.
5. Add the flour mixture into the brown sugar mixture. Beat at a low speed, just until ingredients are completely mixed.
6. Line a baking sheet with foil and lightly spray with cooking spray to reduce sticking. {The original recipe says “ungreased”, but this is what I did and it worked wonderfully!}
7. Drop rounded tablespoonfuls about 2 inches apart onto cookie sheet.
8. Bake for 7 -9 minutes, or until cookies are set. Mine landed right about at 8 minutes.
9. Let the cookies sit on the tray for a couple minutes. These have the consistency of brownies, so they will fall apart if you don’t let them cool and set! After a couple minutes, you can move them to a wire rack.
My Verdict:
I thought these were fantastic! I’m a huge mint and chocolate fan though! They did set a little on the crunchy side, but I always dunk mine in milk!
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