Wasabi Chocolate Crinkle Cookies

An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.

This chocolate cookie recipe is anything but ordinary.

If you love sweet and spicy desserts, this crinkle cookie is about to rock your world.

These Chocolate Crinkle Cookies are Day 8 of our 12 Days of Cookies

Be sure to check out all of the other days for more goodies!
Day 1 – Fluffernutter Cookies
Day 2 – Toffee Coconut Oatmeal Bars
Day 3 – Double Chocolate M&M Christmas Cookies
Day 4 – Lace Cookies
Day 5 – Whipped Shortbread
Day 6 – Chocolate Spritz Cookies
Day 7 – 3 Ingredient Sugar Free Peanut Butter Cookies

Have you ever tasted chocolate with wasabi?
Even I wasn’t sure what to expect at first.
In my mind wasabi is something that belongs with sushi, not cookies.


Wasabi Chocolate Crinkles

But I’ve enjoyed chocolate flavored with chile before, so I took the plunge and gave these Wasabi Chocolate Cookies a try. I’m so glad I did because they’re like nothing I’ve tasted before.

Sweet crackly edges, rich cocoa and the spicy kick of wasabi make for a cookie that’s bursting with unlikely–and tasty– flavor. This recipe uses wasabi peas which bring a little crunch and a hint of salt to the chewy cookies too.

You can get about 70 cookies from one batch of dough, making this a fabulous recipe to make for a crowd. Try something different this Christmas season and make a batch of Chocolate Wasabi Crinkles to share!

Ingredients for Chocolate Crinkles with wasabi.

What do I need for these Wasabi Cookies?

You need these ingredients to make our Chocolate Wasabi cookie recipe:

  • wasabi peas
  • wasabi powder
  • water
  • flour
  • sugar
  • baking powder
  • kosher salt
  • vegetable oil
  • eggs
  • vanilla extract
  • cocoa powder
  • confectioner’s sugar
Rolling dough for Crinkle Cookies in powdered sugar and crushed wasabi peas.

What is wasabi?

Also known as “Japanese horseradish”, wasabi is derived from a plant root with a pungently spicy taste. You’ve probably eaten it in paste form a condiment with sushi. Powdered wasabi is used to add stimulating zesty flavor to baked goods, sauces, marinades and more.

Chocolate Crinkle Cookies with wasabi.

Are these cookies spicy?

Yes, but they are not spicy in the way you might expect. Unlike hot peppers, wasabi’s spice hits your nose instead of your tongue. This recipe contains just enough wasabi.

The fiery heat pairs wonderfully with the smooth cocoa and the sweetness of the powdered sugar. Chocolate Wasabi Crinkle Cookies make a perfect treat for the adventurous cookie lovers in your life!

Chocolate Crinkle Wasabi Cookies

Tips and Tricks

The batter for these wasabi cookies is very thick, like a brownie batter. I suggest buttering your hands and your cookie scoop before handling the dough to keep it from sticking.

You can drop scoops of dough directly into the powdered sugar, then shape into a ball and transfer to the baking sheet.

Place an additional wasabi pea in the center of each cookie before baking. That way no one can mistake these spicy wasabi treats for a regular chocolate crinkle cookie!

A cooling rack with chocolate wasabi cookies

Chocolate Cookie Recipes

We have so many other cookie recipes on the blog for all you chocolate fanatics.

These Mint Chocolate Crinkles are another take on crinkle cookies I love to make around Christmastime. For Valentine’s Day (or any time of year, really) make this recipe for Chocolate Cherry Crinkles.

If you haven’t tried the Chocolate M&M Christmas Cookies I posted recently, now is the time! They’re so easy to make and adults love them just as much as kids.

Finally, I can’t talk about the best chocolate cookie recipes without reminding you about Oreo Chocolate Chip Cookies. Who could turn down a plate of chewy chocolate chip cookies with Oreos inside?

Save these other easy chocolate cookie recipes to try next:

Chocolate Crinkle Wasabi Cookies

Give your holidays a spicy twist by bringing Chocolate Wasabi Crinkle Cookies to the table!

Wasabi Chocolate Crinkles


Chocolate Wasabi Crinkles

An unexpected flavor combination makes these Chocolate Wasabi Crinkles stand out from the crowd! Pungent wasabi and crushed wasabi peas are added to classic chocolate crinkle cookies for a uniquely delicious holiday treat.
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Crinkles, Chocolate Wasabi Crinkles, Double Chocolate Cookies
Prep Time 20 minutes
Cook Time 12 minutes
Refrigeration 4 hours
Servings 70 cookies
Calories 49kcal
Author Lynne Feifer


  • Food processor or blender
  • Mixing bowls
  • whisk
  • rubber spatula
  • tablespoon or cookie scoop
  • parchment paper
  • baking sheets


  • ½ cup wasabi peas plus additional to place on top of cookie
  • 1 tablespoon wasabi powder
  • 2 ½ teaspoons water
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup unsweetened cocoa powder
  • ½ cup confectioners’ sugar


  • Place the wasabi powder and water in a small bowl and mix into a paste. Cover the bowl with plastic wrap and set aside for at least 5 minutes.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • In large mixing bowl, mix the cocoa powder, granulated sugar, wasabi paste, and vegetable oil together. Add the eggs one at a time, mixing well. Mix in the vanilla.
  • Add the flour mixture and stir until completely combined. Cover bowl with plastic wrap and chill in refrigerator for a minimum of 4 hours.

When ready to bake

  • Place the ½ cup of wasabi peas into a blender or food processor and roughly chop. Combine with the ½ cup of confectioners’ sugar and mix well.
  • Preheat oven to 350°F. and line two cookies with parchment paper.
  • Using a tablespoonful of dough or cookie scoop of the same size, roll dough into a ball. Place dough ball into confectioners’ sugar / pea mixture and roll to completely coat. Put on cookie sheet and lightly push a wasabi pea onto the top of each cookie before putting tray into oven. *SEE NOTE*
  • Bake for 10 – 12 minutes. Cool on cookie sheet before removing to wire rack to cool completely.


*NOTE* When rolling the dough into balls, I suggest wiping your hands and the cookie scoop or tablespoon with butter. As the batter warmed up, it became very sticky, almost brownie batter like. At this point, I found the easiest way to roll it was to drop the dough directly from the cookie scoop into the bowl of confectioners’ sugar and crushed wasabi peas. Then I rolled the dough around coating it and formed it as best I could into a ball before placing onto the baking sheet.


Serving: 1cookie | Calories: 49kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 28mg | Potassium: 38mg | Fiber: 1g | Sugar: 7g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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