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

Recipe Summary

30 mins
9 mins
2 hrs
2 hrs 39 mins
80 cookies


Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Reynolds Kitchens Tip:

No matter what cookies you bake this holiday season, line your sheets with Reynolds(R) Parchment Paper for perfect cookies every time!

Nutrition Facts

113 calories; protein 1.6g; carbohydrates 17.6g; fat 4.6g; cholesterol 18.6mg; sodium 32.2mg. Full Nutrition

Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I brought these to a dessert potluck and everyone loved them. I added more peppermint extract for a bit of a kick but I think even without that there's a definite peppermint aftertaste. I wish it were less of an aftertaste and more of an up-front taste but I'm not sure how to correct for that. Read More