Chocolate mouse-y cookies

Chocolate mouse-y cookies

Holiday cookie for the cookie jar


  • 0.75 cup sugar
  • 0.5 cup margarine or butter, softened
  • 0.5 cup shortening
  • 1 teaspoon vanilla
  • 1 egg
  • 2.25 cups flour
  • 0.25 cup unsweetened cocoa
  • 0.5 teaspoon baking powder
  • miniature semi-sweet chocolate chips
  • red or black string licorice, cut into 2” pieces


  1. Heat oven to 325°F. In large bowl, beat sugar, margarine and shortening until light and fluffy. Add vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, cocoa and baking powder; mix well. Shape dough into 1-inch balls.
  2. To form mouse, pinch one end of ball to form nose. For ears, make two tiny balls of dough and flatten slightly; gently press into dough on upper front of each mouse body. For eyes, press 2 miniature chocolate chips into dough below ears. Place shaped cookies 2-inches apart on ungreased cookie sheets.
  3. Bake at 325°F for 8 to 13 minutes or until set. For mouse tails, immediately place piece of licorice into rounded end of each cookie.
  4. Remove from cookie sheets.