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Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

Rated as 4 out of 5 Stars

"Mint and chocolate meet again in everyone's' favorite chocolate cookie. Who knew these chocolaty crinkle cookies are so easy to bake?"
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Ingredients

2 h 39 m servings 113 cals
Original recipe yields 40 servings (80 cookies)

Directions

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  1. Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds(R) Parchment Paper, set aside.
  2. 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. Cover and chill for 2 to 24 hours or until dough is easy to handle.
  4. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
  5. Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Footnotes

  • Reynolds Kitchens Tip:
  • No matter what cookies you bake this holiday season, line your sheets with Reynolds® Parchment Paper for perfect cookies every time!

Nutrition Facts


Per Serving: 113 calories; 4.6 g fat; 17.6 g carbohydrates; 1.6 g protein; 19 mg cholesterol; 32 mg sodium. Full nutrition

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Reviews

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I brought these to a dessert potluck and everyone loved them. I added more peppermint extract for a bit of a kick, but I think even without that there's a definite peppermint aftertaste . I wish...