Name: Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper
Prep time: 30 min
Cook time: 30 min
Yield: 40
Ingredients: Granulated sugar - 1 ¾ cups; Eggs - 4; Unsweetened chocolate, melted and cooled - 4 ounces; Shortening - ½ cup; Baking powder - 2 teaspoons; Peppermint extract - 1 teaspoon; All-purpose flour - 2 cups; Powdered sugar - 1 cup; Reynolds® Parchment Paper - 1 cup

Ingredients for - Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

1. Granulated sugar 1 ¾ cups

2. Eggs 4

3. Unsweetened chocolate, melted and cooled 4 ounces

4. Shortening ½ cup

5. Baking powder 2 teaspoons

6. Peppermint extract 1 teaspoon

7. All-purpose flour 2 cups

8. Powdered sugar 1 cup

9. Reynolds® Parchment Paper 1 cup

How to cook deliciously - Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

1 . Stage

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

2 . Stage

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 . Stage

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

4 . Stage

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

5 . Stage

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