Chocolate-Mint Brownie Cookies Recipe

Name: Chocolate-Mint Brownie Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups light brown sugar, firmly packed; ⅔ cup Crisco All-Vegetable Shortening or 23 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening; 1 tablespoon water; 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; 2 large eggs, lightly beaten; 1 ½ cups Pillsbury BEST All Purpose Flour; ½ teaspoon salt; ⅓ cup unsweetened cocoa powder; ¼ teaspoon baking soda; 2 cups mint chocolate chips or 1 (12 ounce) package mint chocolate chips

Servings: persons

1 ½ cups light brown sugar, firmly packed
⅔ cup Crisco All-Vegetable Shortening or 23 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 large eggs, lightly beaten
1 ½ cups Pillsbury BEST All Purpose Flour
½ teaspoon salt
⅓ cup unsweetened cocoa powder
¼ teaspoon baking soda
2 cups mint chocolate chips or 1 (12 ounce) package mint chocolate chips

1
HEAT oven to 375F.
2
COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended.
3
Add eggs; mix well.
4
COMBINE flour, salt, cocoa and baking soda in medium bowl; add to shortening mixture.
5
Beat at low speed just until blended.
6
Stir in mint chocolate chips.
7
DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
8
BAKE 7 to 9 minutes or until cookies are set.
9
Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
10
Is your cocoa powder still good?
11
Unsweetened cocoa powder can be stored in a tightly closed container in a cool, dark place for up to two years.

1304

kcal

Calories

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups light brown sugar, firmly packed, ⅔ cup Crisco All-Vegetable Shortening or 23 stick Crisco Baking Sticks Butter Flavor All-Vegetable Shortening, 1 tablespoon water, 1 teaspoon vanilla extract, and more.

Yes, Chocolate-Mint Brownie Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Mint Brownie Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions