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Commercial RecipeMinty Brownie Drop Cookies


17 minutes
11 dozen cookies

Chocolate and mint is a lovely pairing that comes together in these Minty Brownie Drop Cookies! Incorporate some YORK Minis Peppermint Patties into your cookie batter to get a perfectly refreshing grab-and-go treat. Who knows, you might even convince a few people that this combo is "mint" to be!

Ingredients & Directions

Bake Time
7 minutes
Cool Time
10 minutes


  • 14 oz.
  • 2 lbs.
    light brown sugar
  • 1-1⁄2 fl. oz.
  • 10-1⁄2 oz. (6 large)
  • 1⁄2 oz.
    vanilla extract
  • 1 lb. 3 oz.
    all-purpose flour
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1-1⁄2 tsp.
  • 3⁄4 tsp.
    baking soda
  • 1 lb. 14 oz.
    YORK Minis Peppermint Patties (Item# 47225), cut in half



Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together shortening, brown sugar and water in 20 qt. bowl of mixer fitted with paddle attachment on medium speed until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, salt and baking soda in large bowl. Gradually add to sugar mixture, mixing on low speed just until blended. Stir in YORK Minis Peppermint Patties. Using #50 scoop, drop dough 2 inches apart on prepared sheet pans.


Bake 7 to 9 minutes* or until cookies are set. Cookies will appear soft and moist (do not over bake). Cool 10 minutes; remove from sheet pans to wire rack. Cool completely.


Step 3: If using convection oven, rotate pans one-half turn (180°) about 4 minutes of baking.