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Chocolate Peppermint Crinkle Cookies



24 portion(s)


  • 280 grams plain flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 225 grams dark chocolate
  • 550 grams raw sugar
  • 60 grams extra virgin olive oil, light taste
  • 45 grams Butter
  • 40 grams glucose syrup (corn)
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1.5 teaspoons Peppermint Extract
  • 55 grams extra raw sugar
  • 140 grams pure icing sugar
  • 6
    9h 14min
    Preparation 9h 0min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Melt the chocolate
  1. Put the chocolate in a microwave proof bowl.  Microwave at 50% power for 1 minute.  Stir.

    Microwave in 15 second batches, stirring after each 15 seconds until completely  melted.

  2. Prepare the dough
  3. Add the raw sugar, oil, butter and syrup to the bowl.  Mix 20 seconds/speed 5. Scrape down sides and mix 10 sseconds/speed 5.


  4. Add egg and yolk, vanilla and peppermint extracts and mix a further 10 seconds/speed 4.  Scrape down sides.


  5. With the measuring cup OUT, turn to speed 1 and with your Thermomix spatula pour the melted chocolate through the opening.  


  6. Add flour, baking powder and salt.  Mix on speed 1 until the dough has come together and is just mixed.


  7. Scrape from bowl onto Thermomat or into a mixing bowl.  Wrap (or cover) and refrigerate over night.


  8. After dough is cooled
  9. Preheat the oven to 160 degrees celsius.  Line tray with baking paper.

    Prepare two bowls of sugar, one with the extra raw sugar, the other with the icing sugar.


  10. Split the dough into quarters.  Use one quarter at time and leave remaining portions in fridge until ready for another batch to go in the oven.

    Roll the dough into walnut sized balls and roll lightly into the raw sugar and then coat very well in icing sugar.  Do not over handle the dough.


  11. Arrange balls on the tray with roughly 5cm space between for spreading.


  12. Bake for 14 minutes.  (Longer for crisper, and less for chewier cookies)


Accessories you need

  • Spatula TM31
    Spatula TM31
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  • Measuring cup
    Measuring cup
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Recipe converted from Bakers Royale - //www.bakersroyale.com/cookies/chocolate-peppermint-crinkle-cookies/

Her tips

*dough can be made up to four days in advance.  

*put a slice of bread in with the cookies to keep them moist and chewy, if that's how you like them.  Replace the bread as it dries out.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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