Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper Tasty Recipes

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Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

"Mint and chocolate meet again in each person's' preferred chocolate cookie. Who knew those chocolaty crinkle cookies are so easy to bake?"

Ingredients :

1 3/4 cups granulated sugar
4 eggs
4 ounces unsweetened chocolate, melted and cooled
half of cup shortening
2 teaspoons baking powder
1 teaspoon peppermint extract
2 cups all-motive flour
1 cup powdered sugar
Reynolds® Parchment Paper

Instructions :

Prep : 30M	Cook : 40M	Ready in : 2H39M

Preheat oven to 375 stages F. Line several cookie sheets with Reynolds(R) 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 powered mixer on medium speed until blended. Gradually beat in as plenty of the flour as you can with the mixer. Using a wood spoon, stir in any ultimate flour.
Cover and chill for 2 to 24 hours or until dough is simple to deal with.
Shape dough into 1-inch balls. Roll balls in powdered sugar and area 2 inches aside on prepared cookie sheets.
Bake approximately nine minutes or until edges are simply set. Transfer the cookies on the parchment paper to a twine rack; cool completely.

Notes :

No be counted what cookies you bake this vacation season, line your sheets with Reynolds® Parchment Paper for best cookies whenever!

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