Prep Time 20 min
Cook Time 9 Min
Servings 6
Difficulty Easy

Ingredients

  • 1 1/2 cups firmly packed light brown sugar
  • 2/3 cup Crisco® All-Vegetable Shortening
  • 2/3 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 tbsp. water
  • 1 tsp. vanilla extract
  • 1/2 tsp. peppermint extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp. baking soda
  • 2 cups (12 oz. pkg.) mint chocolate chips

Directions

  • Step 1

    HEAT oven to 375°F.

  • Step 2

    COMBINE brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.

  • Step 3

    COMBINE 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 4

    DROP dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.

  • Step 5

    BAKE 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

  • Step 6

    Is 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.

Serving size
(1 cookie)

  • Calories 70
  • Calories from Fat30g
  • Total Fat 3g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 5mg
  • Sodium 25mg
  • Potassium 0mg
  • Total Carbohydrates 10g
  • Dietary Fiber 0g
  • Sugars 7g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet