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?
- Serves: 80 persons
- 1¾ cups granulated sugar
- 4ounces unsweetened chocolate, melted and cooled
- ½cup shortening
- 2teaspoons baking powder
- 1teaspoon peppermint extract
- 2cups all-purpose flour
- 1cup powdered sugar
- Reynolds® Parchment Paper
Step 1Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
Step 2Combine 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 3Cover and chill for 2 to 24 hours or until dough is easy to handle.
Step 4Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
Step 5Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.