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
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
Instructions
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.
Notes
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.
Blog is the New Black says
These look wonderful!
Averie @ Averie Cooks says
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 🙂
Abby @The Frosted Vegan says
I was just going to make a different version of these! Love the peppermint touch.
Anne says
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!!
Jules says
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?
Naomi says
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.
Naomi says
Anne-There is an extra egg white. I’ve added this to the recipe. Thanks for letting me know.
ThisBakerGirlBlogs says
YUM! Love peppermint and I just bought me some nutella 🙂
Amanda @ The Dormestic Goddess says
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 😉
Sandy says
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!
Naomi says
Sandy-Overnight will work just fine.
JulieD says
I love this, Naomi!! They are so cute and I’m sure would be so comforting right about now!
Katrina @ In Katrina's Kitchen says
That’s a thing of beauty!! 🙂
Laura (Tutti Dolci) says
I love crinkle cookies! Add peppermint and I’m in heaven!
Liz @ Tip Top Shape says
I love crinkle cookies. They’re so beautiful!
sally @ sallys baking addiction says
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!
Patty says
I’d love to make these, but would appreciate you editing the Nutella amount. Thanks!
Sarah says
Gooey chocolate cookies, with peppermint crinkly outsides and a secret hit of nutella. Lady, you know how to bake.
Joanne says
Girl, you have just rocked my chocolate-peppermint loving world!
Diane (createdbydiane) says
I’m in LOVE these look wonderful and sound AMAZING! Can’t wait to make them 🙂 XXOO
christina @ ovenadventures says
these look fabulous! i am a total sucker for mint and chocolate.
tracy {pale yellow} says
Peppermint and chocolate is a surefire hit! Love the idea of nutella for the brownie-gooey-ness, perfect description!
Denise says
Mmmm these look so good! Chocolate + mint…can’t go wrong!
Kim says
Are they chewy? I hope they’re chewy. :o)
Kim
Lola says
These look HEAVENLY!! Mmmmmmmmm gosh, I can almost taste the peppermint x
Vespa Woolf says
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!
Rachel @ Baked by Rachel says
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!
Vanessa says
Lovely!
Francheska Marie says
Is it 1/4 cup Nutella?
Wondering how they’ll come out if covered in crushed peppermint candy…
Lorien says
So excited to make these….but when do I add the peppermint? I’m assuming as i add the chocolate to the egg mixture….
Dianna says
Hi I was just wondering if these could be made ahead and frozen until Christmas ? Sorry if this has already been asked and answered.
Naomi says
Dianna-They hold quite well, so yes, they can be made up to 5 days in advance and kept in a tightly sealed container.
Naomi says
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)
Naomi says
Lorien-Add in the peppermint after the eggs are mixed.
Sarah says
These look divine! Peppermint is my secret holiday indulgence too (although I really wish peppermint ice cream was sold year round).
Loretta | A Finn In The Kitchen says
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!
sarah @ two tarts says
love your site. love your photography. I am adding these cookies to my holiday list – thank you! 🙂
shelly (cookies and cups) says
Love that you can add the Hershey Candy Cane Kisses! I would have never thought to do that!
Sue says
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.
sarah says
Is 1/3 cup of flour right?
Carrie Foster says
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
Sarah says
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!!
Heather says
Is the flour measurement correct? My batter is runny and will not form a dough??
Foodies @ LoveLunchLiftoff says
These sound so good! They will be making an appearance at our Holiday Party this year! Thank you for the recipe!
Naomi says
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.
Naomi says
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.
Naomi says
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.
Kylene says
By chilled, I bet you meant in the freezer not the fridge. That could explain why my mixture was pretty runny. Easy fix!
Kylene says
Cool moment, via me… 🙂
Noam says
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?
Yulia says
these look amazing but i dont have nutella, what can you substitute in instead of the nutella?
theo says
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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michelle says
is the 7 oz chocolate 65% cocao melted baking chocolate? Im confused, sorry. man, I want to make these right this second!
Pam Marney says
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.
Jules says
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.
Sheila says
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
J says
I followed the recipe exactly and the cookies came out perfect! It did make 30 cookies rather than the 48 stated.
Debby says
I made the batter as stated, but it was runny. I added some flour to make it dough consistency. They were pretty but bland, like something had been left out. I wasted my ingredients.
Tiffany says
Just made these cookies… Spread out a lot! tasted like a cheap brownie mix with a splash of peppermint. Also, I followed instructions to the T! I would not recommend.
Kerri says
I made these for my cookie exchange and this was the only recipe that I found where the cookies did not spread (3rd recipe I tried in 2 days). I put the dough in the freezer for 45 minutes and baked them for 9 minutes. My husband really wanted red velvet cookies so I added 1.5 tbs of red food coloring. Very delicious!
mariola1903 says
I think there is a mistake in this recipie. Is it only 1/3 cup flour ???
Melissa says
I made these this past weekend and I have been getting rave reviews! And mine don’t even look as good as yours, but boy are they delicious! I’ve already forwarded the link to 5 people. Thank you for sharing an amazing recipe. (I think I found my way here via Buzzfeed.)
Bec says
What an epic cookie, I am a peppermint freak and have no rules. peppermint must be consumed all year round. These look amazing!! Bec x
Allison says
I made these, and though the flavor was amazing, they spread terribly and were very hard to get off of the sheet. I followed the recipe exactly, but don’t know where I went wrong. It seemed like there wasn’t enough flour in them.