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?

Ingredients

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

Steps

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.