Peppermint Nutella Crinkle Cookies #fbcookieswap

Can you smell that? Peppermint is in the air and it smells of Christmas. No matter what sweet treat I make this time of the year, I always want to include peppermint in it. And some chocolate.

This combination together can be trouble with a capital T for me. I start nibbling and don’t want to stop!

When I started researching recipes for the 3rd Food Blogger Cookie Swap, I knew that, once again, I wanted to bake something with chocolate and peppermint. I remembered these crinkle cookies that I always loved so I immediately knew I wanted to try and add a little minty taste to this treat.

And as if they weren’t chocolate-y enough, I added in some Nutella to the mix. Oh man, these cookies turned out so gooey, I thought I might not have enough to send because we ate so many as they were coming out of the oven. I hope the 3 bloggers I sent them to enjoyed them as well.

Peppermint Nutella Crinkle Cookies (adapted from Hershey’s)

Ingredients:

2 cups granulated sugar
2/3 cup vegetable oil
1/4 c Nutella (Hershey’s now has a spread so give that a try with these cookies!)
3/4 cup Hershey’s Cocoa
4 eggs
1 tsp vanilla extract
1 tsp almond extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (10 oz bag) Andes Peppermint Crunch Baking Chips
Powdered sugar
Peppermint pieces

Instructions:

In a large mixing bowl, beat together the sugar, oil, and Nutella. Add in the coca, eggs and extracts and mix together.

In a separate bowl, whisk together the flour, baking powder and salt. Gradually mix in the flour mixture to the batter.

Fold in the peppermint baking chips. Cover and refrigerate for six hours or overnight.

Once ready to bake, preheat oven to 350 degrees.

In a small bowl, sift about 1 cup of powder sugar and add in some peppermint bits. Mix together.

Using a 1 inch cookie scoop, make the dough into 1 inch (or smaller) balls.

NOTE: The dough will spread so you may want to make them smaller.

Dip the balls into the powdered sugar mixture and cover completely.

Place on a cookie sheet sprayed with Pam spray or parchment paper. Place about 2 inches apart. Bake for 13-15 minutes. Let cool for a few minutes then transfer to a wire rack to cool completely.

Makes about 50 cookies.

And a huge thank you to the partners who matched the bloggers donations for Cookies For Kids Cancer – OXO, Dixie Crystals, Gold Medal Flour and Grandma’s Molasses.
This year, I received delicious goodies from Meseidy at The Noshery, Haley and Nora at Buttercream Fanatic. {I was in the middle of a move and lost the card Haley included so I don’t have her info – sorry Haley!} My dad always loves when I participate in the swap because he loves being the taster of all the goodies I receive. He gave these all a thumbs up.

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