For those who don’t know me, I have a few quirky rules and holiday traditions—one of which is that peppermint candy marks the start of my Christmas baking. No peppermint until November 1st. This year I was late and didn’t buy my first bag until last week. But at last I’m sharing a peppermint crinkle cookie that is crisp on the outside and soft and gooey inside.
Peppermint Crinkle Cookies
If you’ve followed this blog for a while you may remember this post from two years ago.
The original recipe (Shirley Corriher’s version) is excellent, but I received many messages from readers who had trouble getting the cookies to turn out the same as mine. Since her recipes are reliable, I decided to revisit and refine the crinkle cookie so it would be easier to reproduce at home.
This time I started from scratch and developed my own version. I removed the corn syrup and canola oil, adjusted the flour, and added unsweetened cocoa powder and a secret ingredient: Nutella.
Yes—Nutella. It doesn’t dominate the flavor but it adds significant moisture, creating a gooey, brownie-like center while keeping the cookie chocolatey and tender. That extra moisture is the key to a perfect crinkle cookie. Enjoy.
Peppermint Crinkle Cookies
Approximately 48 two-inch cookies
Ingredients
- 1/3 cup all-purpose flour
- 2 tablespoons natural unsweetened cocoa powder
- 7 oz. chocolate, 65% cacao
- 2 tablespoons unsalted butter
- 1/4 cup Nutella
- 2 large eggs
- 1 egg white
- 3/4 cup sugar
- 1 teaspoon peppermint extract
- 1 cup confectioners’ sugar
Instructions
Preparation
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together the flour and cocoa powder in a bowl; set aside.
- Combine the chocolate, butter, and Nutella in a heavy-bottomed saucepan over low heat. Stir until melted and smooth; remove from heat and set aside to cool slightly.
- In a separate bowl, beat the eggs, egg white, and sugar until the mixture is light in color, thick, and fluffy with large bubbles (it will resemble pancake batter). Add the peppermint extract and mix to combine.
- Gently fold the chocolate mixture into the egg mixture until combined. Fold in the flour and cocoa mixture until no streaks remain. Chill the dough for 20 minutes.
- Place the confectioners’ sugar in a large bowl. Using a cookie scoop or tablespoon, drop chilled dough into the sugar and roll to coat thoroughly. Arrange the coated dough balls on the prepared baking sheet about an inch apart. Bake at 350°F for 10–12 minutes. Let cookies cool on the baking sheet for 1–2 minutes; if desired, gently press each cookie flat with a spatula to enhance the crinkle appearance.
Notes
A few tips:
- If you don’t have peppermint extract, stir in about one cup of crushed peppermint candy (such as peppermint Kisses) after the flour is mixed in, or omit peppermint for a classic chocolate crinkle.
- Nutella won’t leave a strong hazelnut flavor, but it does add moisture so you don’t need extra butter.
- The cookies may rise slightly domed; you can leave them as-is or press them down with a spatula after baking to emphasize the crinkle—it won’t affect texture or taste.