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 Time15minutes
Cook Time8minutes
Servings36cookies
Ingredients
⅔cupshortening
1 ½cupslight brown sugarpacked
1tbspwater
1tspvanilla
2eggs
1 ½cupsAP flour
⅓cupdark cocoa powdercan use regular
½tspsalt
¼tspbaking soda
1cuppeppermint crunch chipsAndes
1cupsemi-sweet or dark chocolate chips
Instructions
Preheat oven to 375 F.
In a large bowl cream the shortening and brown sugar together. Mix in the water and vanilla. Then add the eggs, mix until combined.
In another bowl whisk together the flour, cocoa powder, salt and baking soda. Gradually add it 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 (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.