Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cover and chill for 2 to 24 hours or until dough is easy to handle.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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

Per serving (40 servings total)