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