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Chili-Chocolate Crinkles

  • Cook Time: 12 minutes
  • Servings: 48 cookies
  • Course: Dessert

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  • 1 stick unsalted butter, at room temperature, plus additional for cookie sheets
  • 1-1/2 cups all-purpose flour
  • 1/2 cup Dutch process unsweetened cocoa
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 2 pinches cayenne pepper
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup toasted walnuts (4 oz.), chopped
  • 1 cup bittersweet chocolate chips
  • 1 cup confectioners' sugar


Step 1

Preheat oven to 350 degree F. Line 4 cookie sheets with Reynolds® Parchment Paper.

Step 2

Sift together flour, cocoa, baking powder, chili powder, salt, and cayenne in a medium bowl.

Step 3

Beat together butter and sugar in a large bowl on high speed until fluffy, about 3 minutes. Add eggs and extract, beating until combine well, about 3 minutes.

Step 4

Reduce speed to low and gradually add flour mixture, beating just until combined. Fold in walnuts and chocolate chips.

Step 5

Cover bowl with plastic wrap and chill dough until firm, about 30 minutes.

Step 6

Place confectioners' sugar in a shallow bowl. Scoop out dough and roll into 1-1/4-inch balls. Roll in confectioners' sugar; coating well.

Step 7

Transfer to prepared cookie sheets, placing 1 inch apart.

Step 8

Bake cookies, 2 sheets at a time, in upper and lower thirds of oven, switching positions halfway through, until just set, about 12 minutes (do not overbake).

Step 9

Transfer cookies on sheets to racks and cool 5 minutes. Using a metal spatula, transfer cookies to rack and cool completely.

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