How to Make Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper - A Step-by-Step Guide

There's nothing quite like the smell of freshly baked cookies in the air, and when those cookies are rich, chocolatey, and filled with a refreshing hint of mint, it's pure magic. That's exactly what you'll experience when you make Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper. These cookies are a delightful combination of indulgent chocolate and cool, invigorating mint, and they're perfect for any occasion, whether it's a holiday gathering, a weekend treat, or just a cozy nigh...

Read more

Ingredients

  • 1 ¾ cups granulated sugar
  • 4 eggs
  • 4 ounces unsweetened chocolate, melted and cooled
  • 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
  • Cook Time: 9 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 39 mins
  • Servings: 40
  • Yield: 80 cookies

  • Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
  • 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.
  • Cover and chill for 2 to 24 hours or until dough is easy to handle.
  • 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

    113 cal.

    • Total Fat: 5g
    • Saturated Fat: 2g
    • Cholesterol: 19mg
    • Sodium: 32mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 1g
    • Total Sugars: 12g
    • Protein: 2g
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 37mg