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Chocolate Mint Crinkle Cookies

  • Prep Time: 30 mins + 2-24 hrs
  • Cook Time: 9 minutes
  • Servings: About 80 cookies
  • Course: Dessert

Mint and chocolate meet again in this delicious chocolate cookie. Who knew these chocolaty crinkle cookies are so easy to bake?

Reynolds Kitchens® Tips

Reynolds Kitchens tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


  • 1 3/4 cups granulated sugar
  • 4 eggs
  • 4 ounces unsweetened chocolate, melted and cooled slightly
  • 1/2 cup shortening
  • 2 teaspoons baking powder
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • Reynolds Kitchens® Parchment Paper with SmartGrid®


Step 1

Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.

Step 2

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.

Step 3

Cover and chill for 2 to 24 hours or until dough is easy to handle.

Step 4

Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

Step 5

Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

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