Peppermint Chocolate Crinkle Cookies

Peppermint Chocolate Crinkle Cookies
34
3 Reviews
These classic chocolate crinkle cookies have a minty surprise inside.
1:20
Prep Time
3:10
Total Time
36 cookies

Ingredients

Cookie

1/3 cup
Land O Lakes® Butter
4 ounces
high-quality dark chocolate baking bar*, broken into pieces
1 3/4 cups
all-purpose flour
1 1/2 cups
sugar
3
large Land O Lakes® Eggs
1 1/2 teaspoons
baking powder
1 teaspoon
vanilla
3/4 teaspoon
salt
1/2 cup
unsweetened cocoa

Filling

2/3 cup
powdered sugar
2 teaspoons
Land O Lakes® Heavy Whipping Cream
1/8 teaspoon
peppermint extract
Red food color, as desired
 
1/4 cup
powdered sugar
Extra fine edible glitter, if desired
 
*Substitute 2/3 cup dark chocolate chips.

Directions

  1. Melt 1/3 cup butter and chocolate pieces in 1-quart saucepan over low heat, stirring occasionally, 8-10 minutes or until smooth. Cool 10 minutes.
  2. Pour melted chocolate mixture into bowl. Add 1 cup flour, sugar, eggs, baking powder, vanilla and salt; beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and cocoa. Cover; refrigerate 1 hour or until firm.
  3. Combine all filling ingredients in bowl; mix well. (Filling will be thick.) Tint with red food color, as desired. Set aside.
  4. Heat oven to 300°F.
  5. Combine powdered sugar and edible glitter, if desired, in bowl; set aside.
  6. Shape dough into 36 (1-inch) balls. Flatten 12 balls into 2-inch disks. Place 1/4 teaspoon filling into center of each disk. Bring edges of dough together over filling, smoothing and rolling to seal.
  7. Roll cookies in powdered sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake 10-12 minutes or until just set. Repeat with remaining dough and filling, working in batches of 12.

Recipe Tips

Making cookies in batches of 12 keeps the dough cold and easier to work with. One 2-inch disk of dough will make one cookie.

Nutrition Facts (1 cookie)

Calories
110
Cholesterol
20mg
Carbohydrates
19g
Protein
2g
Fat
3.5g
Sodium
90mg
Dietary Fiber
1g

Recipe Comments and Reviews

Rating

I've been cooking and baking for over 50 years and every year I bake dozens of holiday cookies. I enjoy trying new recipes but have a few "keepers" that get requested by my family and friends year after year. I'm happy to say that this recipe is definitely a keeper! After having read the reviews and comments I made only a couple of adjustments and the cookies were picture perfect and wonderfully tasty. I added a couple of tablespoons of peppermint crumbles to the filling and, as suggested by the Test Kitchen, I rolled the filling into small balls and put it in the freezer for 15 minutes prior to adding it to the dough. To make sure the filling stayed firm I laid out the 36 flattened rounds of cookie dough on baking sheets prior to removing the filling from the freezer and then only worked with 1/2 of the filling at a time. I also increased the oven temperature to 350 and took them out promptly after 10 minutes. Using this technique, almost every cookie looked just like the picture with the recipe. A few of them leaked a small amount of filling but not so much as to affect the taste quality of the cookie. My only problem with these cookies is that they taste so good that it's hard to stop with just one!

Posted December 28, 2016 by Jennifer

Rating

My new favorite Christmas cookie! I increased the cream in the filling to 3-4 teaspoons. The filling leaked out of some of them but that was ok. The were still pretty and delicious.

Posted December 12, 2016 by Wanda

Rating

Hi Beverly, I'm so sorry to hear you had some issues with this recipe. I would suggest freezing the filling for 15 minutes before using in the cookies - this will help so it doesn't leak out of the cookie during baking. Hope this helps! 

Posted December 09, 2016 by Mallory

Rating

I hate making cookies! But, I was invited to two cookie exchanges this year and since I wanted to see my friends, I had to find a cookie recipe. These cookies are so yummy! They are almost brownie-like in consistency. The surprise mint on the inside is an extra special treat. They were also not too difficult or time consuming to make. Bonus!

Posted December 07, 2016 by Shelly

Rating

I had no luck with these cookies. The filling ran out of most of them and they never firmed up. I think the cooking time might have been a bit short and the oven not quite hot enough. I increased the oven temp to 325 degrees for the second batch, and increased cooking time to 15 minutes, and that helped get them a little firmer, but the longer I cooked the cookies, the more of the filling ran out. Definitely disappointing, as I'm always looking for new Christmas cookie recipes and this one looked so wonderful in the photos, but I just could not replicate those results.

Posted November 28, 2016 by Beverly

Test Kitchen Comment
From: Mallory
Hi Beverly, I'm so sorry to hear you had some issues with this recipe. I would suggest freezing the filling for 15 minutes before using in the cookies - this will help so it doesn't leak out of the cookie during baking. Hope this helps! 
Posted December 09, 2016

Rating

Although these cookies were good, I don't think they were worth the effort. The dough was very sticky. I kept the dough chilled but it was too hard to handle. I ended up spraying my hands with cooking spray. I ran out of filling well before I ran out of dough. I made the cookies larger, too.

Posted December 08, 2015 by Ginny

Rating

Hi Debi, Because of the variability of altitudes in different parts of the country, it is difficult to give you specific information for your area. For more information, we would suggest contacting your local extension office. Here are some general tips for baking at high altitude: For both cakes and cookies, increase the oven temperature about 20°F and decrease the baking time slightly. These steps will keep cakes from expanding too much and cookies from drying out. Reduce baking powder by 1/8-1/4 teaspoon, Reduce sugar by 0-2 tablespoons, and increase liquid by 2-4 tablespoons. Hope this helps - happy baking!

Posted December 01, 2015 by mallory

Rating

Do you have a High Altitude version? I would love to try these but I live at 5,290 ft above sea level. For me to try this recipe I would have to start changing recipe ingredients and I couldn't figure out the recipe I brought from PA. I finally found a recipe for high altitude but it doesn't have the taste I was used to. If you could figure out the necessary changes I would appreciate it. This cookie, minus the filling, looks like the Chocolate Crinkles I used to make. Please, a High Altitude version!

Posted November 28, 2015 by Debi

Test Kitchen Comment
From: mallory
Hi Debi, Because of the variability of altitudes in different parts of the country, it is difficult to give you specific information for your area. For more information, we would suggest contacting your local extension office. Here are some general tips for baking at high altitude: For both cakes and cookies, increase the oven temperature about 20°F and decrease the baking time slightly. These steps will keep cakes from expanding too much and cookies from drying out. Reduce baking powder by 1/8-1/4 teaspoon, Reduce sugar by 0-2 tablespoons, and increase liquid by 2-4 tablespoons. Hope this helps - happy baking!
Posted December 01, 2015

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