Mint Chocolate Crinkle Cookies 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:

• 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.

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!

Steps:

• In a microwave safe bowl combine the unsweetened chocolate and the butter. Microwave for 1 minute then stir. Microwave for an additional 30 seconds or more until the chocolate and butter have completely melted. Set aside to cool slightly.
• In a medium bowl, add the flour, cocoa, baking powder and salt. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand held mixer), beat the eggs, sugar, and vanilla until light in color, thick, and ribbons form, about 3 minutes on medium-high speed. Reduce the speed to low and slowly add the melted chocolate and butter. Beat until blended. Add the flour mixture and beat until blended. Fold in the mint chocolate chips. Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, at least 3 hours.
• Preheat the oven to 325º F (165º C). Line a baking sheet with parchment paper. Sift the confectioners' sugar into a small bowl.
• Roll rounded tablespoons (I use a small ice cream scoop) into 1 1/4-inch balls. Roll each ball in the confectioners' sugar liberally to coat completely (do not shake off excess). Place the balls on the baking sheet, spaced 2 1/2-inches apart (1 dozen per baking sheet).
• Bake the cookies until the tops are puffed and crinkled and the edges are slightly firm, 15-17 minutes. Let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy!

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:

• 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.