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Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper
Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper
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Prep Time:
30 minutes
Cook Time:
9 minutes
Total Time:
159 minutes
Easy-to-make mint chocolate crinkle cookies - a delightful twist on a classic favorite.
Ingredients:
  • 4 eggs
  • 1.75 cups granulated sugar
  • 4 ounces unsweetened chocolate, melted and cooled
  • 0.5 cup shortening
  • 2 teaspoons baking powder
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • Reynolds® Parchment Paper
Instructions:
  • Preheat your oven to 375°F and prepare multiple cookie sheets by lining them with Reynolds® Parchment Paper.
  • In a large bowl, mix together granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract. Beat with an electric mixer on medium speed until well combined. Gradually incorporate the flour with the mixer and then fold in any remaining flour using a wooden spoon.
  • Cover and refrigerate for 2 to 24 hours until the dough is firm and easy to work with.
  • Roll the dough into 1-inch balls, coat them in powdered sugar, and then arrange them 2 inches apart on the cookie sheets.
  • Bake for around 9 minutes until the edges are just set. Then, transfer the cookies on the parchment paper to a wire rack and let them cool completely.

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