Bakers Royale

Peppermint Crinkle Cookies

By 65 Comments

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.

Peppermint Crinkle Cookies

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

Instructions

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.

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.

© Naomi Robinson | Bakers Royale
Category: Cookies

Comments

  2. 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 🙂

  4. 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!!

  5. 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?

  6. 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.

  9. 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 😉

  10. 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!

  22. tracy {pale yellow} says

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

  29. Francheska Marie says

    Is it 1/4 cup Nutella?

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

  30. 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….

  31. 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.

  32. 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.

  33. 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)

  35. Sarah says

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

  39. 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.

  41. 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

  42. 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!!

  45. 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.

  46. 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.

  47. 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.

  48. 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!

  50. 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?

  51. Yulia says

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

  52. 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 =(

  54. michelle says

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

  55. 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.

  56. 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.

  57. 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

  58. J says

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

  59. 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.

  60. 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.

  61. 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!

  63. 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.)

  64. 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

  65. 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.

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