Drizzled Chocolate Mint Cookies

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  • 2/3 cup shortening
  • 1-1/3 cups packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1-1/3 cups (8-oz. pkg.) YORK Minis Peppermint Patties
  • 2 teaspoons milk


  1. Heat oven to 350°F. Line cookie sheets with parchment paper or lightly grease.

  2. Beat shortening, brown sugar and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well.

  3. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Set aside 12 peppermint patties; stir remaining peppermint patties into batter. Drop by heaping tablespoons 2 inches apart onto prepared cookie sheet.

  4. Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist. Do not over bake. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely.

  5. Place reserved peppermint patties and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until patties are melted and mixture is smooth when stirred. Transfer mixture to heavy-duty (freezer) resealable food storage bag. Cut off one bag corner about 1/4 inch from end; drizzle over cookies. Allow to set. Makes about 24 cookies.