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Mexican Chocolate Crinkles

I love to bake. In fact, my first time baking from scratch is still vivid in my memory. This recipe brings back memories, too, of when our girls often took these cinnamon-spiced cookies to their Scout outings. —Pat Gregory, Tulsa, OK
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2-1/2 dozen


  • 3/4 cup shortening
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1/4 cup light corn syrup
  • 1 ounce unsweetened chocolate, melted
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Additional sugar


  • In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add the egg, corn syrup and melted chocolate. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well.
  • Roll into walnut-sized balls and roll in additional sugar; place 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes (cookies should be soft). Cool 2-3 minutes before removing to wire racks.
Nutrition Facts
1 cookie: 112 calories, 6g fat (2g saturated fat), 7mg cholesterol, 109mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.
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