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?

Ingredients

Original recipe yields 40 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 9 mins

    TOTAL : 2 hrs

    SERVING : 40

    YIELD : 80 cookies

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

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  • 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.

Per Serving: 113 calories; protein 1.6g; carbohydrates 17.6g; fat 4.6g; cholesterol 18.6mg; sodium 32.2mg. No matter what cookies you bake this holiday season, line your sheets with Reynolds(R) Parchment Paper for perfect cookies every time!