Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

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?
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 80 persons



  1. Step 1

    Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
  2. Step 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. Step 3

    Cover and chill for 2 to 24 hours or until dough is easy to handle.
  4. Step 4

    Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
  5. Step 5

    Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.