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Mint Chocolate Cream Cookies

  • Cook Time: 8 - 10 minutes
  • Servings: 48 cookies
  • Course: Dessert

Try a new and fun cookie recipe by adding a mint chocolaty twist on this old favorite. Best of all, using pastel mint cream candies adds a special, colorful touch that's perfect for brightening up any party.

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.


  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter
  • 2/3 cup packed brown sugar
  • 1 tablespoon water
  • 1 6-ounce package (1 cup) semisweet chocolate pieces
  • 1 egg, lightly beaten
  • Pastel cream mint kisses
  • Reynolds Kitchens® Parchment Paper with SmartGrid®


Step 1

In a small bowl, stir together flour and baking soda; set aside.

Step 2

In a medium saucepan, combine butter, brown sugar, and water. Cook and stir over low heat until butter is melted. Add chocolate pieces; cook and stir until chocolate is melted.

Step 3

Pour mixture into a large bowl; cool for 10 minutes. Using a wooden spoon, stir egg into chocolate mixture. Stir in flour mixture until combined.

Step 4

Cover and chill for 1 to 2 hours or until dough is easy to handle.

Step 5

Preheat oven to 350 degrees F.  Line a cookie sheet with Reynolds Kitchens® Parchment Paper with SmartGrid®; set aside.

Step 6

Shape dough into 1-inch balls and using SmartGrid® to measure, place 2 inches apart on parchment-lined cookie sheets.

Step 7

Bake for 8 minutes.

Step 8

Immediately place a mint kiss on top of each cookie. Bake about 2 minutes more or until edges are set. If desired, gently swirl the melted mints with a table knife.

Step 9

Transfer cookies to a wire rack; cool until melted mints are firm.

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