How to Make Chocolate Mint Crinkle Cookies - A Step-by-Step Guide

There's something about the combination of chocolate and mint that is simply irresistible. And when you add in the crinkle texture of a cookie, you've got a winning combination. That's exactly what you'll find in these Chocolate Mint Crinkle Cookies - a perfect balance of rich chocolate, refreshing mint, and a delightful crinkled exterior.

These cookies are perfect for the holiday season, as the vibrant green color of the mint and the snowy white powdered sugar coating make them look ...

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Ingredients

  • 1 ¾ cups granulated sugar
  • 4 eggs
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • ½ cup shortening
  • 2 teaspoons baking powder
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • Reynolds® Parchment Paper

Information

  • Prep Time: 30 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 80
  • Yield: 80 cookies

  • 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, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  • Cover and chill for 2 to 24 hours or until dough is easy to handle.
  • Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
  • Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.
  • Nutrition

    57 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 9mg
    • Sodium: 16mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 1g
    • Calcium: 10mg
    • Iron: 0mg
    • Potassium: 19mg