Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper recipe
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Ingredients
- 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
Nutrition Info
- 113 caloriescarbohydrate: 17.6 gcholesterol: 18.6 mgfat: 4.6 gfiber: 0.6 gprotein: 1.6 gsaturatedFat: 1.7 gservingSize: -sodium: 32.2 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper
Directions
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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.