Peppermint Crinkle Cookies
For those of you don’t know me, I’m going to tell you I have all these weird rules and traditions. One of them being peppermint candy to mark Christmas baking. No peppermint candy until Nov. 1 st. This year I’m so late, I didn’t buy my first bag until just last week. But I’m here with a peppermint crinkle cookie that’s soft and gooey on the inside and crisp on the outside.
Now if you are a long time reader than you know this is a repeat from two years ago.
The original version found here is a Shirley Corriher’s recipe. I received more complaints that the cookie didn’t turn out or it didn’t look like mine than I got – “Hey, great cookie!”. I’m not sure why since all her recipes are solid.
So I had to revisit the crinkle cookie.
This time around I started from scratch and came up with my own recipe. I scrapped the corn syrup and canola oil and I also dropped the flour ratio and added cocoa powder and Nutella.
Nutella? Yes, Nutella-it leaves no flavor behind but helps add a powerful punch of moisture to the cookie to give a gooey brownie-like center. That my friends, is my secret ingredient to a killer crinkle cookie! Enjoy.
Peppermint Crinkle Cookies
Yield: Approximately 48 two-inch cookies
- 1/3 cup all-purpose flour
- 2 tablespoon natural unsweetened cocoa powder
- 7 oz. chocolate, 65% cacao
- 2 tablespoon unsalted butter
- 1/4 cup Nutella
- 2 large eggs
- 1 egg white
- 3/4 cup sugar
- 1teaspoon peppermint extract
- 1 cup confectioner sugar
Heat oven to 350 degrees. Line bake sheet with parchment paper
- Place flour and cocoa powder in a bowl and whisk to combine; set aside.
- Place chocolate, butter and Nutella in a heavy-bottom pan over low heat and stir until ingredients are melted and combined.; set aside.
- Place eggs, egg white and sugar in a bowl and beat until the mixture is light in color and thick and fluffy in appearance with large bubbles (mixture will resemble pancake batter). Add in peppermint extract and beat to combine.
- Gently fold chocolate mixture into egg mixture until combined. Gently fold in flour mixture until no streaks appear. Chill dough for 20 minutes.
- Place confectioner sugar in a large bowl. Remove chilled dough, using a cookie scoop or a tablespoon drop dough into bowl with confectioner sugar. Push dough around to heavily cover it confectioner sugar. Place covered dough balls on parchment lined bake sheet one inch apart. Bake for 350 degrees for about 10-12 minutes. Let cool on cookie sheet for 1-2 minutes, using a spatula press cookie flat.
A few notes:
- If you don't have peppermint extract, add one cup of crushed Hershey's Peppermint Kisses into the dough (after the flour is mixed in). Or feel free to leave out the peppermint completely for a straight chocolate crinkle cookie.
- In case you are wondering, no the Nutella does not leave any taste behind, but it does give the cookie added moisture without adding more butter to the cookie.
- The cookies come out slightly domed after baking. You can leave them that way or take a spatula and press it flat like I did. I preferred them flattened down, since it shows off the crinkle better and doesn't effect the taste or texture of the cookie by doing so.