Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

Mint and chocolate meet again in everyone's' favorite chocolate cookie. Who knew these chocolaty crinkle cookies are so easy to bake?

Preparation Time
30 mins
Cooking Time
9 mins
Total Time
39 mins
Calories
113 Calories

Recipe Instructions

Step 1
Cover and chill for 2 to 24 hours or until dough is easy to handle.
Step 2
Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.
Step 3
Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
Step 4
Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Step 5
Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

Ingredients

  • 2 cups all-purpose flour
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon peppermint extract
  • 1 cup powdered sugar
  • Reynolds® Parchment Paper
  • 4 ounces unsweetened chocolate, melted and cooled
  • 0.5 cup shortening
  • 1.75 cups granulated sugar

Categories

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