Saturday, January 18, 2014

Chocolate Mint Brownie Cookies

Jared received a cookbook for Christmas from Santa, full of sinfully delicious cookie recipes. This one is quickly becoming a family favorite and crowd pleaser. The recipe book is Cookies for a Year of Celebrations (from Crisco). Makes about 3 dozen cookies.

1 1/2 cups firmly packed light brown sugar
2/3 cup shortening (or butter, if you prefer)
1 tablespoon water
1 teaspoon vanilla
1/2 teaspoon peppermint extract
2 eggs
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups (12 oz.) mint chocolate chips (we use Andes Mint chips)

  1. Heat oven to 375. Place sheets of foil on countertop for cooling cookies.
  2. Place brown sugar, shortening, water, vanilla and peppermint extract in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
  3. Combine flour, cocoa, salt and baking soda. 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 sheet.
  5. Bake one baking sheet at a time at 375 for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Note: These are rather flat cookies. Never mind that; they taste divine.

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