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

Recipe Summary

prep:
30 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
80
Yield:
80 cookies
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Ingredients

80
Original recipe yields 80 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

REYNOLDS KITCHENS TIP:

Who knew these chocolaty crinkle cookies were so easy to bake? By using parchment paper, you don't have to worry about greasing your cookies sheets anymore. Not only will your cookies slide right off the parchment instead of sticking to the cookie sheet, they'll also bake evenly. Plus, the parchment paper is a perfect surface to catch all of those stray sprinkles – so your kitchen will stay clean too!

Nutrition Facts

57 calories; protein 0.8g 2% DV; carbohydrates 8.8g 3% DV; fat 2.3g 4% DV; cholesterol 9.3mg 3% DV; sodium 16.1mg 1% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/15/2014
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). Read More
(14)

Most helpful critical review

Rating: 3 stars
02/10/2015
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! Read More
(1)
39 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
12/14/2014
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). Read More
(14)
Rating: 4 stars
01/01/2015
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. Read More
(7)
Rating: 5 stars
12/05/2014
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. Read More
(4)
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Rating: 5 stars
12/30/2014
These were so easy good and look so pretty! Another great addition to the holiday cookie tray! Read More
(3)
Rating: 5 stars
12/07/2014
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!! Read More
(3)
Rating: 5 stars
12/06/2014
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. Read More
(2)
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Rating: 5 stars
12/31/2014
My favorite cookie that I've ever made. I veganized it with flax eggs instead of eggs and coconut oil instead of shortening. Yum. Read More
(1)
Rating: 5 stars
12/30/2014
Made these for the neighbors but none were delivered. My family loved them and would not allow them to leave the house. Actually I did made another batch. Mine chilled well enough in a few hours... a bit messy but worth it! Thanks for the greate recipe. Read More
(1)
Rating: 5 stars
01/02/2015
Perfectly delicious Read More
(1)
Rating: 3 stars
02/10/2015
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! Read More
(1)
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