Chocolate Mint Crinkle Cookies From Reynolds Parchment Paper Recipes
CHOCOLATE MINT CRINKLE COOKIES
Mint and chocolate meet again in everyone's favorite chocolate cookie.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 2h30m
Yield 80
Number Of Ingredients 9
Steps:
- 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, scraping sides of bowl occasionally. 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.
- Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. 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.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.8 g, Cholesterol 9.3 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 16.1 mg, Sugar 5.9 g
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- Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.
- 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, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
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