I stole this recipe for Peppermint Hot Chocolate Brownie Cookies from sugardishme.com. These delicious cookies are a perfect way to start holiday baking. Shortening and brown sugar are creamed together before adding vanilla and eggs. Then in another bowl flour, cocoa powder, salt and baking soda are whisked together and added to the egg mixture. Peppermint crunch chips and chocolate chips are folded into the batter before baking. Is it too early in the season to make these yummy Christmas cookies? I don’t think so and neither does Garfield.

The ingredients in this recipe are: ⅔ cup shortening, 1 ½ cups light brown sugar, 1 tbsp water, 1 tsp vanilla, 2 eggs, 1 ½ cups AP flour, ⅓ cup dark cocoa powder, ½ tsp salt, ¼ tsp baking soda, 1 cup peppermint crunch chips (Andes) and 1 cup semi-sweet or dark chocolate chips

In a bowl whisk together the flour, cocoa powder, salt and baking soda.

Then in another large bowl cream the shortening and brown sugar together.

Mix in the water and vanilla. Then add the eggs, mix until combined.

Next gradually add the flour mixture to the sugar/egg mixture.

Stir in the peppermint crunch baking chips and the chocolate chips.

Drop by rounded tbsp onto an ungreased baking sheet, about 2 inches apart.

Bake 7-9 minutes. Let cool slightly before removing to a wire rack to cool completely.

If you liked this recipe for Peppermint Hot Chocolate Brownie Cookies then you can try other holiday cookies like M&Ms Pudding Cookies, Hot Chocolate Cookies, Cake Mix Cookies or Cake Mix Gooey Butter Cookies.

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Peppermint Hot Chocolate Brownie Cookies

These delicious cookies are perfect way to start holiday baking. Shortening and brown sugar are creamed together before adding vanilla and eggs. Then in another bowl flour, cocoa powder, salt and baking soda are whisked together and added to the egg mixture. Peppermint crunch chips and chocolate chips are folded into the batter before baking.

Course Dessert

Prep Time 15 minutes

Cook Time 8 minutes

Servings 36 cookies

Ingredients

• ⅔ cup shortening
• 1 ½ cups light brown sugar packed
• 1 tbsp water
• 1 tsp vanilla
• 2 eggs
• 1 ½ cups AP flour
• ⅓ cup dark cocoa powder can use regular
• ½ tsp salt
• ¼ tsp baking soda
• 1 cup peppermint crunch chips Andes
• 1 cup semi-sweet or dark chocolate chips

Instructions

1. Preheat oven to 375 F.
2. In a large bowl cream the shortening and brown sugar together. Mix in the water and vanilla. Then add the eggs, mix until combined.
3. In another bowl whisk together the flour, cocoa powder, salt and baking soda. Gradually add it to the sugar/egg mixture.
4. Stir in the peppermint crunch baking chips and the chocolate chips.
5. Drop by rounded tbsp onto an ungreased baking sheet, about 2 inches apart.
6. Bake 7-9 minutes (8 was perfect). Let cool slightly before removing to a wire rack to cool completely.

Recipe Notes

If kitchen is too hot, refrigerate dough before baking. Otherwise will spread out too much and cookie will be thin and not chewy.