Chocolate Mint Crinkle Cookies From Reynolds Parchment Paper Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (176 C).
• Fit a cookie sheet with parchment paper.
• Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside.
• In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
• In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time.
• Next, add the vanilla, then add the flour mixture. Scrape down sides.
• Add chocolate chips, then crushed candy canes.
• Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled.
• Bake for 10 minutes, cool, and enjoy!

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!