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.
Peppermint Crinkle Cookies
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.
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Peppermint Crinkle Cookies
Yield: Approximately 48 two-inch cookies
Ingredients:
- 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
Directions:
Preparation
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.
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These look wonderful!
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YUM! Love peppermint and I just bought me some nutella :)
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Well thank you for re-vamping your own recipe (even though I’m sure it was a good one) because these look to-die-for good! Wow – I just made choc cookies and am still editing the pics and you make me want to make more :)
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I was just going to make a different version of these! Love the peppermint touch.
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These look divine – and I plan to make them today! Just wanted to clarify 2 things. I’m assuming that it is 1/4 cup nutella. Also, you mention eggs and egg whites in your instructions. Are there extra egg whites, or just the ones from the 2 eggs? Thanks!!
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Naomi replied: — November 26th, 2012 @ 4:21 pm
Anne-There is an extra egg white. I’ve added this to the recipe. Thanks for letting me know.
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These look delicious! Two questions – your instructions say “place eggs and egg white”, but I don’t see egg white in the ingredient list. Should it be there? I’m allergic to hazelnuts. Do you think Biscoff spread would be a good substitute?
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Naomi replied: — November 26th, 2012 @ 4:20 pm
Jules-I’m not sure about the Biscoff spread, but give it a go and let the rest of us know. I’ve added the egg whites to the recipe. Thanks for letting me know.
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These are one of my absolute favorite cookies! A friend introduced me to them awhile ago and I always make batches and batches every year (I’ve even gotten paid to make them!). I like the idea of adding Nutella in lieu of butter, that way I can trick myself into thinking they’re a bit healthier ;)
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Do you think it would be okay to chill overnight or do you think that would be too long? These look and sound wonderful so I’m hoping to be able to mix up the dough on a Friday night to take to a cookie baking party on Saturday.
Thanks!
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Naomi replied: — November 26th, 2012 @ 8:25 pm
Sandy-Overnight will work just fine.
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Peppermint and chocolate is a surefire hit! Love the idea of nutella for the brownie-gooey-ness, perfect description!
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I love this, Naomi!! They are so cute and I’m sure would be so comforting right about now!
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That’s a thing of beauty!! :)
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I love crinkle cookies! Add peppermint and I’m in heaven!
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Are they chewy? I hope they’re chewy. :o)
Kim
http://loopsoflavender.blogspot.com/
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I love crinkle cookies. They’re so beautiful!
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These look HEAVENLY!! Mmmmmmmmm gosh, I can almost taste the peppermint x
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Naomi, these cookies are stunning! i love crinkle cookies so much, but haven’t baked them in a couple years. the secret addition of nutella – i completely LOVE it. Saving this recipe. and gorgeous pictures!
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I’d love to make these, but would appreciate you editing the Nutella amount. Thanks!
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Gooey chocolate cookies, with peppermint crinkly outsides and a secret hit of nutella. Lady, you know how to bake.
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Girl, you have just rocked my chocolate-peppermint loving world!
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I’m in LOVE these look wonderful and sound AMAZING! Can’t wait to make them :) XXOO
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these look fabulous! i am a total sucker for mint and chocolate.
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Mmmm these look so good! Chocolate + mint…can’t go wrong!
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I didn’t realize Nutella made such moist cookies. Can’t wait to try this! I like the idea of adding Hershey’s peppermint kisses. Thanks!
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I find that we’ll always hear more complaints than positive feedback but these are just gorgeous. I’ve never made a true crinkle cookie. Must make!
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Lovely!
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Is it 1/4 cup Nutella?
Wondering how they’ll come out if covered in crushed peppermint candy…
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Naomi replied: — November 27th, 2012 @ 7:36 pm
Francheska-Yes, that’s 1/4 cup of Nutella and the peppermint will show through (much like how chocolate chips show through on a cookie when mixed in)
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So excited to make these….but when do I add the peppermint? I’m assuming as i add the chocolate to the egg mixture….
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Naomi replied: — November 27th, 2012 @ 7:37 pm
Lorien-Add in the peppermint after the eggs are mixed.
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Hi I was just wondering if these could be made ahead and frozen until Christmas ? Sorry if this has already been asked and answered.
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Naomi replied: — November 27th, 2012 @ 7:34 pm
Dianna-They hold quite well, so yes, they can be made up to 5 days in advance and kept in a tightly sealed container.
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These look divine! Peppermint is my secret holiday indulgence too (although I really wish peppermint ice cream was sold year round).
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I adore chocolate and peppermint together and it looks like you have a whole plethora of recipes to get me going. I want them all!
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love your site. love your photography. I am adding these cookies to my holiday list – thank you! :)
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Love that you can add the Hershey Candy Cane Kisses! I would have never thought to do that!
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I just made my first batch of these! They aren’t quite as pretty as yours, but omg they are wonderful. Thank you for a new favorite.
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Is 1/3 cup of flour right?
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Naomi replied: — December 5th, 2012 @ 7:02 pm
Yes, Sarah, that’s a 1/3 cup of flour. It’s basickally a brownie cookie rolled in confectioner sugar and flavored with peppermint extract for the holidays.
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Chocolate, peppermint and Nutella in one cookie recipe? Count me in! Thanks for sharing an updated version of your recipe, Naomi. I can’t wait to try these out. – Carrie from Sam’s Club
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Hi, I just made the recipe perfectly and the cookies did not turn out like yours. Is the flour in the recipe really only 1/3 of a cup? Mine seemed to spread out a fair bit, and we only got 32 cookies out of the recipe. We live about 1000m from sea level, so I don’t know if this would make a difference? They still tasted divine, but look a little worse for the wear….suggestions? Thanks!!
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Naomi replied: — December 5th, 2012 @ 7:05 pm
Sarah, thanks for letting me know. Hmm, I’m not sure if sea level would effect the cookie. I’m glad to hear they taste divine! In terms of not looking as good – did you smash them down a little so they are flat and the crinkle shows up nice and bright? I’m adding a step-by-step photo collage so you and few other people can see how heavy the confectioner sugar coating is.
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Is the flour measurement correct? My batter is runny and will not form a dough??
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Naomi replied: — December 5th, 2012 @ 7:06 pm
Heather – Yes 1/3 cup is right. I’m not sure why your batter is runny it shoudl not be. Try chilling the dough for 20-30 minutes.
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These sound so good! They will be making an appearance at our Holiday Party this year! Thank you for the recipe!
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By chilled, I bet you meant in the freezer not the fridge. That could explain why my mixture was pretty runny. Easy fix!
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Cool moment, via me… :)
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they look amazing!! and i can’t wait to try them, but is there a substitute for the nutella so that the cookies will still be moist? should i add more butter? if so, how much?
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these look amazing but i dont have nutella, what can you substitute in instead of the nutella?
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Is it really that liquidy? i meant for the dough? coz i did it but my dough doesnt get to that like of a cookie dough consistency =(
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