Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper
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Description
Mint and chocolate meet again in everyone's' favorite chocolate cookie. Who knew these chocolaty crinkle cookies are so easy to bake?
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
Directions
- 1. Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
- 2. 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.
- 3. Cover and chill for 2 to 24 hours or until dough is easy to handle.
- 4. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
- 5. Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.
Nutrition Facts
serving: 80 cookies
calories: 113 kcal
carbohydrates: 17.6 g
protein: 1.6 g
saturated fat: 1.7 g
cholesterol: 18.6 mg
sodium: 32.2 mg
fiber: 0.6 g
sugar: 11.9 g
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