Prep Time 30m
Cook Time 15m
Ready Time 60m
Yield 4 dozen cookies


Ingredients
  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon water
  • 3 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (10 oz.) package semi-sweet chocolate chunks
  • 1 (4 oz.) package German sweet chocolate, cut into small, chunk-size pieces
  • 2 (2 oz.) white baking bars, cut into small, chunk-size pieces
  • 1 cup flaked coconut
  • 1/2 cup almond brickle chips
Preparation Directions
  • Step 1Heat oven to 350°F.
  • Step 2Combine shortening, brown sugar and granulated sugar in large bowl; beat at medium speed until well blended. Add eggs, vanilla and water. Beat until well blended.
  • Step 3Combine flour, baking soda and salt in medium bowl. Add, one cup at a time, to shortening mixture. Beat at low speed until blended. Stir in semi-sweet chocolate chunks, sweet chocolate pieces, white baking bar pieces, coconut and brickle chips until blended. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet.
  • Step 4Bake 12 to 15 minutes or until set but not browned. Cool 2 minutes on baking sheets, transfer to cooling racks to cool completely.
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