Recipe by Reynolds® Parchment Paper
"Mint and chocolate meet again in everyone's favorite chocolate cookie."
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1 3/4 cups
unsweetened chocolate, melted and cooled slightly
I mixed up the dough the night before, let it chill overnight, then baked them the next evening. The dough was super easy to mix up. If you don't have a double boiler to melt your chocolate, chop the chocolate into small, even chunks, then melt in the microwave at 40-50% power, stirring every 30 seconds or so til melted. This should only take a couple minutes tops. I did find the dough difficult to work with and roll into balls. It was very sticky. It's best to roll all the balls first (or whatever amount fits on your pan - in my case, it was 16), then roll them all in the powdered sugar. Don't go back and forth between rolling into balls, and rolling in sugar. This gets very messy. I baked mine for exactly 9 minutes and they were perfectly done. A nice light minty flavor; not at all overpowering. The recipe only made 55 cookies for me, and I made sure they were about 1" balls (about 7-8 grams each).
My cookies wound up flat. I think maybe an extra quarter-cup of flour (or more) is necessary. They tasted great, but were flat and that really wore out the crinkles. The 2nd time I made them I added more flour, but I didn't really measure it. Used dark choccy the second time too because we just prefer it and it's prettier. Came out great. Thanks, with reservations!
Excellent instructions! Right down to the number of cookies it would make! I got 44 cookies out of my batch. Very easy recipe. I chilled dough for about 3 1/2 hours and it was very easy to work with. Chocolate and peppermint together taste great. Cookies are soft and really pretty too! The first new cookie recipe I have tried this holiday season that came out just like the picture! Thanks for the recipe!!
Such a pretty and easy cookie to make . . . and delicious too! I halved the recipe and got 29 cookies, formed using my 1" cookie scoop. They are slightly crunchy on the outside, and then a bit chewy on the inside, with just a hint of peppermint, which I love. Lining your baking sheets with Reynolds® parchment paper makes clean up a breeze, and no need to worry about the bottoms sticking. These would make a great cookie for a cookie swap or a Holiday cookie tray.
Mmmmmmm! Very good, but I think I would like them better if I doubled the mint extract. While the cookie dough smelled rather minty, the flavor baked up very subtle. I didn't have unsweetened chocolate, but I had unsweetened cocoa powder so I followed the guide on the cocoa to mix with oil as a chocolate replacement. I thought the chocolate flavor came out just right! These baked up to have a slightly crispy edge with a soft, puffy middle. Will make again and increase the mint.
These were so easy, good and look so pretty! Another great addition to the holiday cookie tray!
These cookies are great! They have a nice cake-like consistency and a beautiful minty flavor. Chocolate and mint are my favorite combo, so this is a cookie I think I'll be making more often now.
Although mine came out flat, they were REALLY tasty! I would use this flat version in ice cream sandwiches!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Mint Crinkle Cookies
Serving Size: 1/80 of a recipe
Servings Per Recipe: 80
Amount Per Serving
Calories from Fat: 21
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