Chocolate Mint Crinkle Cookies From Reynolds Parchment Paper Recipes

CHOCOLATE MINT CRINKLE COOKIES

Steps:

• 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, scraping sides of bowl occasionally. 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.
• Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. 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.

CHOCOLATE MINT CRINKLE COOKIES FROM REYNOLDS® PARCHMENT PAPER

Steps:

• 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.

CHOC MINT COOKIES

Steps:

• For the cookies: Combine the flour, cocoa powder, baking powder and salt in a bowl. Whisk together and set aside.
• In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the peppermint extract and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Stir in the chopped mints. Place the dough into a large ziptop bag and flatten slightly with your hand. Seal the bag and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• Remove the dough from the refrigerator and let it rest in the bag at room temperature for 5 to 10 minutes.
• For rolling: Mix the flour and cocoa powder in a bowl, then tip it out onto the counter. Remove the dough from the bag and put it on the flour/cocoa mixture. Roll out the dough to a thickness of 1/3 inch. Cut with fun-shaped cookie cutters and transfer to the prepared baking sheet. You'll need to consolidate and re-roll the dough as you go.
• Bake until set, about 12 minutes. Allow to cool completely on a wire rack set over a baking sheet.
• For the royal icing: Beat the powdered sugar, milk and egg white with a mixer in a large bowl until thick and glossy. Add more powdered sugar if the icing seems too thin (the size of the egg can affect consistency). Just play with it until it's right. The icing should be stiff enough to "stand still" when piped and not run.
• To decorate: Transfer the royal icing to a piping bag and swirl the icing onto the cookies to decorate them. Let set for 10 to 15 minutes.

CHOCOLATE MINT CRINKLES

Steps:

• In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
• Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
• Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

CHOCOLATE MINT CRINKLE COOKIES

Steps:

• In a small bowl, mix together flour, cocoa, baking powder, and salt.
• In a large bowl, whisk together sugar, oil, eggs, and extracts until well blended.
• Stir dry mixture into wet mixture until just combined. Cover bowl and refrigerate for two hours.
• Heat oven to 350 degrees F. Mix powdered sugar and green sugar. Roll cookie dough into 1 inch balls, roll in sugar mixture, and place 1 1/2 inches apart on parchment-lined cookies sheets.
• Bake for 11-13 minutes. While baking, unwrap Kisses. When cookies are done baking, immediately press a Kiss in each cookie. Place cookie sheet in refridgerator or freezer (Kisses will not hold their shape if allowed to cool at room temperature).
• When Kisses are set, remove from refridgerator and store in an airtight container. ENJOY!