Prep Time 20m
Cook Time 9m
Ready Time 60m
Yield 6 dozen cookies


Ingredients
  • 1 1/2 cups firmly packed light brown sugar
  • 2/3 cup Crisco® All-Vegetable Shortening
  • OR 2/3 stick 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 (12 oz. pkg.) mint chocolate chips
Preparation Directions
  • Step 1Heat oven to 375°F.
  • Step 2Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
  • Step 3Combine 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.
  • Step 4Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
  • Step 5Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
  • TipIs 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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