Chocolate Mint Crinkle Cookies

Chocolate Mint Crinkle Cookies

27

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

2 h 30 m servings 57 cals
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Original recipe yields 80 servings

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Nutrition

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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. Cover and chill for 2 to 24 hours or until dough is easy to handle.
  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. Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Footnotes

  • 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!

Reviews

27
  1. 28 Ratings

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Most helpful positive review

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, cho...

Most helpful critical review

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 a...

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, cho...

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 c...

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

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 ...

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...

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.

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

My favorite cookie that I've ever made. I veganized it with flax eggs instead of eggs and coconut oil instead of shortening. Yum.

Perfectly delicious