Best Chocolate Mint Crinkle Cookies Recipes

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CHOCOLATE MINT CRINKLE COOKIES



Chocolate Mint Crinkle Cookies image

Mint and chocolate meet again in everyone's favorite chocolate cookie.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 80

Number Of Ingredients 9

1 ¾ cups granulated sugar
4 eggs
4 ounces unsweetened chocolate, melted and cooled slightly
½ cup shortening
2 teaspoons baking powder
1 teaspoon peppermint extract
2 cups all-purpose flour
1 cup powdered sugar
Reynolds® Parchment Paper

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.

Nutrition Facts : Calories 56.5 calories, Carbohydrate 8.8 g, Cholesterol 9.3 mg, Fat 2.3 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.9 g, Sodium 16.1 mg, Sugar 5.9 g

CHOCOLATE MINT CRINKLE COOKIES



Chocolate Mint Crinkle Cookies image

These are THE BEST Christmas cookies ever! They taste a lot like Panera's holiday crinkle mint cookies. Recipe is from RecipeGirl.com

Provided by 20XCRunner12

Categories     Dessert

Time 3h

Yield 4 dozen cookies

Number Of Ingredients 12

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup powdered sugar
2 teaspoons green sugar crystals (optional)
mint truffles or candy cane, flavored hershey's kisses

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!

CHOCOLATE MINT CRINKLE COOKIES FROM REYNOLDS® PARCHMENT PAPER



Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper image

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

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h39m

Yield 40

Number Of Ingredients 9

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

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.

Nutrition Facts : Calories 113 calories, Carbohydrate 17.6 g, Cholesterol 18.6 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 32.2 mg, Sugar 11.9 g

MINT CHOCOLATE CRINKLE COOKIES



Mint Chocolate Crinkle Cookies image

The dough is a bit sticky so make sure that it is well chilled. After rolling several balls of dough between the palms of your hand you will need to wash the residual chocolate off your hands, dry them thoroughly and then keep on rollin'. If I am making the whole batch all at once, I like to roll all the dough into balls first...

Provided by Heather Hradek

Categories     Cookies

Time 15m

Number Of Ingredients 11

4 oz unsweetened chocolate, chopped
1/4 c unsalted butter
4 extra large eggs at room temperature
2 c granulated sugar
1 tsp pure vanilla extract
1 1/2 c unbleached all-purpose flour
1/2 c unsweetened dutch cocoa powder
2 tsp baking powder
1/4 tsp kosher salt
1 bag mint semisweet chocolate chips
1/2 c or more of confectioners' sugar

Steps:

  • 1. 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.
  • 2. In a medium bowl, add the flour, cocoa, baking powder and salt. Whisk to combine. Set aside.
  • 3. 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.
  • 4. Preheat the oven to 325º F (165º C). Line a baking sheet with parchment paper. Sift the confectioners' sugar into a small bowl.
  • 5. 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).
  • 6. 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!

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