Steps to Prepare Chocolate Crinkle Cookies Recipe

Chocolate Mint Crinkle Cookies From Reynolds&Reg; Parchment Paper

Brown sugar and espresso give these cookies a noticeable depth, while granulated and powdered sugar work together to deliver the perfect crinkly crust.

Recipe Summary Chocolate Mint Crinkle Cookies From Reynolds&Reg; 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 | Chocolate Crinkle Cookies Recipe

1 ¾ cups granulated sugar

4 eggs

4 ounces unsweetened chocolate, melted and cooled

½ cup shortening

2 teaspoons baking powder

1 teaspoon peppermint extract

2 cups all-purpose flour

1 cup powdered sugar

Reynolds® Parchment Paper

Directions

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

No matter what cookies you bake this holiday season, line your sheets with Reynolds(R) Parchment Paper for perfect cookies every time!

Info | Chocolate Crinkle Cookies Recipe

prep: 30 mins cook: 9 mins additional: 2 hrs total: 2 hrs 39 mins Servings: 40 Yield: 80 cookies

TAG : Chocolate Mint Crinkle Cookies From Reynolds&Reg; Parchment Paper

Trusted Brands: Recipes and Tips, Reynolds®,

Images of Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies Recipe - Chocolate crinkle cookies are also traditionally topped with confectionary sugar, but i do that a little differently, of course.