Recipe by Crisco Baking Sticks®
"All of the richness of a brownie in cookie form! Mint chocolate chips and peppermint extract give these cookies an extra something special."
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1 1/2 cups
firmly packed light brown sugar
Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening*
large eggs, lightly beaten
1 1/2 cups
Pillsbury BEST® All Purpose Flour
unsweetened cocoa powder
mint chocolate chips
Chewy like a cookie, gooey like a brownie, this cookie gives you the best of both. The dough is soft, but slips off the cookie scoop easily and bakes into perfectly shaped rounds. I won’t dock it a star for this minor criticism, but I chose to omit the peppermint extract, replacing it with extra vanilla. I wanted a pure chocolate cookie dough and I figured there would be ample peppermint flavor from the chips (I used Andes). I was right. This was just the right balance of chocolate and peppermint without the peppermint extract and I believe it would have been peppermint overkill had I included it. I also think it would have compromised the rich chocolate flavor but that, however, might just be purely subjective.
A good chocolate cookie base. You can't go wrong with Mint and Chocolate together!
I didn't find that they had a brownie texture when I made them 3 times over and each time at a different temp.
Wonderful! Someone before me commented that these turn out flat, but that was not the case with mine, which turned out nicely rounded (see picture.) Flattening can happen when butter is substituted for shortening or when too little flour is used, but I have no idea if either of those is what happened with the reviewer's cookies. Just two things to watch for if you prefer nice, plump hemispheres. As they emerged from the oven, I topped each with an Andes mint, allowed them to rest for 2 minutes, then swirled the melted candy on top. The result was serendipitous. These are just lovely, with a perfectly fudgy, brownie-like inside and a firm outside. If you like brownies and Girl Scout Thin Mints, you'll love this hybrid that represents the best of both.
These were perfect! Just the right amount of mint and chocolate. I did make the following substutions, because I did not have mint-chocolate chips on hand. Instead of 1 teaspoon vanilla I did a 1/2 teaspoon, then 1 teaspoon of mint extract.
Sub 2 cups regular chocolate chips.
We will making this for all of your holiday cookie gift bags this year.
Excellent! Followed recipe except didn't have mint extract either and so added more vanilla. I used Hershey's mint chocolate chips and thought it was just the right amount of chocolate and mint flavor. Mine didn't spread at all like others said theirs did. I used my Pampered Chef cookie scoop and had to bake about 11 minutes and I had a total of 31 cookies.
Amazing flat little cookies. I didn't have peppermint extract, and I'm not sure what was meant by mint chocolate chips, so I used a bag of Andes chopped candy from the baking aisle. They were soft and minty and absolutely phenomenal. These are going in my permanent Christmas cookie list. So good.
Made just as written, these were perfect.
It's an interesting soft-crispy texture but I really like it! The taste kind of reminds me of a Girl Scout Thin Mint, crunchy and minty. Will definitely make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Mint Brownie Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 59
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