Chocolate Mint Crinkle Cookies

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

Chocolate Mint Crinkle Cookies Ingredients

The following are the ingredients needed to make delicious Chocolate Mint Crinkle Cookies for 80 servings:

  • 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® Parchment Paper

Chocolate Mint Crinkle Cookies Cooking Instructions

  • Prep30m
  • Cook-
  • Ready In2h 30m

To cook Chocolate Mint Crinkle Cookies, you need about 30 minutes of preparation time. The following are the steps to cook Chocolate Mint Crinkle Cookies easily:

  1. 1 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.
  2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
  3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
  4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Notes

  • 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

Per Serving: 57 calories; 2.3 grams of fat; 8.8 grams of carbohydrates; 0.8 gram of protein; 9 milligrams of cholesterol; 16 milligrams of sodium.

  1. Jan 6th 2015

    Although mine came out flat, they were REALLY tasty! I would use this flat version in ice cream sandwiches!!

  2. Dec 31st 2014

    Perfectly delicious

  3. Dec 31st 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.

  4. Dec 31st 2014

    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 unsweet ...

  5. Dec 30th 2014

    These were so easy, good and look so pretty! Another great addition to the holiday cookie tray!

  6. Dec 14th 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, ...

  7. 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 w ...

  8. 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.

  9. Dec 5th 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 b ...