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

  1. Place flour and cocoa powder in a bowl and whisk to combine; set aside.
  2. Place chocolate, butter and Nutella in a heavy-bottom pan over  low heat and stir until ingredients are melted and combined.; set aside.
  3. 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.
  4. Gently fold chocolate mixture into egg mixture until combined. Gently fold in flour mixture until no streaks appear. Chill dough for 20 minutes.
  5. 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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65 Responses to “Peppermint Crinkle Cookies”

  1. #
    1
    Blog is the New Black — November 26, 2012 @ 8:41 am

    These look wonderful!

    Reply

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    ThisBakerGirlBlogs — November 26, 2012 @ 8:48 am

    YUM! Love peppermint and I just bought me some nutella :)

    Reply

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    Averie @ Averie Cooks — November 26, 2012 @ 9:49 am

    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 :)

    Reply

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    Abby @The Frosted Vegan — November 26, 2012 @ 11:45 am

    I was just going to make a different version of these! Love the peppermint touch.

    Reply

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    Anne — November 26, 2012 @ 3:24 pm

    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!!

    Reply

    • 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.

      Reply

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    Jules — November 26, 2012 @ 3:26 pm

    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?

    Reply

    • 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.

      Reply

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    Amanda @ The Dormestic Goddess — November 26, 2012 @ 6:15 pm

    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 ;)

    Reply

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    Sandy — November 26, 2012 @ 7:18 pm

    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!

    Reply

    • Naomi replied: — November 26th, 2012 @ 8:25 pm

      Sandy-Overnight will work just fine.

      Reply

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    tracy {pale yellow} — November 26, 2012 @ 8:24 pm

    Peppermint and chocolate is a surefire hit! Love the idea of nutella for the brownie-gooey-ness, perfect description!

    Reply

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    JulieD — November 26, 2012 @ 10:37 pm

    I love this, Naomi!! They are so cute and I’m sure would be so comforting right about now!

    Reply

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    Katrina @ In Katrina's Kitchen — November 26, 2012 @ 11:43 pm

    That’s a thing of beauty!! :)

    Reply

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    Laura (Tutti Dolci) — November 27, 2012 @ 12:38 am

    I love crinkle cookies! Add peppermint and I’m in heaven!

    Reply

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    Kim — November 27, 2012 @ 12:54 am

    Are they chewy? I hope they’re chewy. :o)

    Kim

    http://loopsoflavender.blogspot.com/

    Reply

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    Liz @ Tip Top Shape — November 27, 2012 @ 1:34 am

    I love crinkle cookies. They’re so beautiful!

    Reply

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    Lola — November 27, 2012 @ 2:03 am

    These look HEAVENLY!! Mmmmmmmmm gosh, I can almost taste the peppermint x

    Reply

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    sally @ sallys baking addiction — November 27, 2012 @ 2:03 am

    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!

    Reply

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    Patty — November 27, 2012 @ 2:22 am

    I’d love to make these, but would appreciate you editing the Nutella amount. Thanks!

    Reply

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    Sarah — November 27, 2012 @ 2:40 am

    Gooey chocolate cookies, with peppermint crinkly outsides and a secret hit of nutella. Lady, you know how to bake.

    Reply

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    Joanne — November 27, 2012 @ 2:46 am

    Girl, you have just rocked my chocolate-peppermint loving world!

    Reply

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    Diane (createdbydiane) — November 27, 2012 @ 3:15 am

    I’m in LOVE these look wonderful and sound AMAZING! Can’t wait to make them :) XXOO

    Reply

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    christina @ ovenadventures — November 27, 2012 @ 4:01 am

    these look fabulous! i am a total sucker for mint and chocolate.

    Reply

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    Denise — November 27, 2012 @ 5:15 am

    Mmmm these look so good! Chocolate + mint…can’t go wrong!

    Reply

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    Vespa Woolf — November 27, 2012 @ 11:46 am

    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!

    Reply

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    Rachel @ Baked by Rachel — November 27, 2012 @ 12:40 pm

    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!

    Reply

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    Vanessa — November 27, 2012 @ 3:06 pm

    Lovely!

    Reply

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    Francheska Marie — November 27, 2012 @ 4:42 pm

    Is it 1/4 cup Nutella?

    Wondering how they’ll come out if covered in crushed peppermint candy…

    Reply

    • 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)

      Reply

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    Lorien — November 27, 2012 @ 4:49 pm

    So excited to make these….but when do I add the peppermint? I’m assuming as i add the chocolate to the egg mixture….

    Reply

    • Naomi replied: — November 27th, 2012 @ 7:37 pm

      Lorien-Add in the peppermint after the eggs are mixed.

      Reply

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    Dianna — November 27, 2012 @ 6:57 pm

    Hi I was just wondering if these could be made ahead and frozen until Christmas ? Sorry if this has already been asked and answered.

    Reply

    • 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.

      Reply

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    Sarah — November 27, 2012 @ 9:51 pm

    These look divine! Peppermint is my secret holiday indulgence too (although I really wish peppermint ice cream was sold year round).

    Reply

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    Loretta | A Finn In The Kitchen — November 28, 2012 @ 12:39 am

    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!

    Reply

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    sarah @ two tarts — November 28, 2012 @ 1:38 am

    love your site. love your photography. I am adding these cookies to my holiday list – thank you! :)

    Reply

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    shelly (cookies and cups) — November 28, 2012 @ 2:30 pm

    Love that you can add the Hershey Candy Cane Kisses! I would have never thought to do that!

    Reply

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    Sue — November 30, 2012 @ 12:49 am

    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.

    Reply

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    sarah — November 30, 2012 @ 5:55 pm

    Is 1/3 cup of flour right?

    Reply

    • 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.

      Reply

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    Carrie Foster — November 30, 2012 @ 9:17 pm

    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

    Reply

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    Sarah — December 1, 2012 @ 3:47 am

    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!!

    Reply

    • 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.

      Reply

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    Heather — December 2, 2012 @ 9:38 pm

    Is the flour measurement correct? My batter is runny and will not form a dough??

    Reply

    • 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.

      Reply

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    Foodies @ LoveLunchLiftoff — December 3, 2012 @ 3:35 am

    These sound so good! They will be making an appearance at our Holiday Party this year! Thank you for the recipe!

    Reply

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    Kylene — December 21, 2012 @ 7:55 pm

    By chilled, I bet you meant in the freezer not the fridge. That could explain why my mixture was pretty runny. Easy fix!

    Reply

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    Kylene — December 21, 2012 @ 7:57 pm

    Cool moment, via me… :)

    Reply

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    Noam — February 17, 2013 @ 12:57 am

    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?

    Reply

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    Yulia — April 24, 2013 @ 12:03 pm

    these look amazing but i dont have nutella, what can you substitute in instead of the nutella?

    Reply

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    theo — May 27, 2013 @ 5:33 pm

    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 =(

    Reply

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    free the amazing spiderman movie download…

    Reply

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    michelle — December 4, 2013 @ 11:40 am

    is the 7 oz chocolate 65% cocao melted baking chocolate? Im confused, sorry. man, I want to make these right this second!

    Reply

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    Pam Marney — December 18, 2013 @ 11:00 am

    Did anyone who actually made these get good results with 1/3c flour? It really doesn’t seem right and the ingredients are expensive to waste if it’s not going to turn out.

    Reply

    • Jules replied: — December 18th, 2013 @ 6:16 pm

      Followed recipe to a tee…these are brownie cookies so yes, 1/3c flour is correct. After chilling IN THE FRIDGE, they are scoopable. They will seem undercooked when you take them out, but after a couple minutes left on the pan and then cooled, perfect! I did only get 29 cookies tho, not the 48 as mentioned in the recipe.

      Reply

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    Sheila — December 24, 2013 @ 6:10 pm

    Hi, OK I am very frustrated. I made the first batch, and mixed the egg mixture like you said, till it got thicker, with bubbles, almost like pancake batter,bbut not quite. It was never thick and I would say it was just a hair thinner than pancake batter (or cake), I was just hoping the flour mixture would thicken it up, it didn’t. Iput it in ffridge for 30 min. I test baked 3 and they flattened like little thin pancakes. So I added 1/4 cup of flour and tested 2 more, still thin, added another 1/4 cup flour and put batter in freezer for 15 min. Tested 3 more, still flat. Decided to put into tiny mini muffin pan so they would have a wall, and not spread so much. Used just a heaping tsp of batter per cookie and only got 24 out of the batch. Bak
    ed them for 13 min in the mini muffin pan and when they cooled a bit, I flattened them with a metal spatula. They were perfect and chewy. I just wonder why it was sooo runny to start with… About how long does it take to beat the egg mixture to the texture you speak of? Can someone time it for us maybe we’re mixing too long or not long enough. It took about 10minutes and it never got very thick. Second question, how in the world do you get 40 cookies out of that? Thanks, Sheila

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    J — April 4, 2014 @ 9:55 am

    I followed the recipe exactly and the cookies came out perfect! It did make 30 cookies rather than the 48 stated.

    Reply

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