Chocolate-Mint Brownie Cookies

Chocolate-Mint Brownie Cookies

Crisco Baking Sticks(R) 0

"All of the richness of a brownie in cookie form! Mint chocolate chips and peppermint extract give these cookies an extra something special."

Ingredients 1 h {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 375 degrees F.
  2. Combine brown sugar, shortening, water, vanilla and peppermint extracts in large bowl; beat at medium speed until well blended. Add eggs; mix well.
  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.
  4. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
  5. Bake 7 to 9 minutes or until cookies are set. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.
Tips & Tricks
Award-Winning Soft Chocolate Chip Cookies

See how to bake a top-rated chocolate chip cookie.

Absolutely the Best Chocolate Chip Cookies

Try these addictive cookies, featuring milk-chocolate chips. Mmm.


  • * 2/3 cup Crisco(R) All-Vegetable Shortening equals 2/3 stick Crisco(R) Baking Sticks All-Vegetable Shortening
  • Tip: 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.
Rate recipe

Your rating


Reviews 33

  1. 40 Ratings


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.


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.