| | | |

Candy Cane Crumble Nutella Cookies

These Candy Cane Crumble Nutella Cookies are a perfect holiday treat!  Easy to make and eat!

Earlier this week one of my most favourite people brought over the yum-yummiest cookies! (Hi Lori!)  They were soft, chocolate-y and minty.  Delish.  Delish.  I just knew I had to make them for the holiday season, so I sought out the recipe which is the peppermint crumble cookie from Becky Higgins.

I was all ready to make them, had my candy canes all crushed, and realized I didn’t have any chocolate chips.  No chocolate chips?!  Who doesn’t have chocolate chips?  I guess that would be me.  OH NO!  What was I going to do?  Then I looked over and I saw the Nutella.  Ok, brain is thinking…what can I do with Nutella…hmmm  So I went on an on-line search and discovered the Chocolate Nutella Cookies from two peas & their pod.  They looked like the perfect cookie to add candy cane crumble to.  And they are. 

Yum yum in my tum tum.

Candy Cane Crumble Nutella Cookies
  – – – –
– – – –
Print

Candy Cane Crumble Nutella Cookies

These Candy Cane Crumble Nutella Cookies are a perfect holiday treat!  Easy to make and eat!

Ingredients

Scale
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup cocoa
  • 1/2 cup butter (at room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 1/2 tsp vanilla
  • 1/3 cup Nutella
  • 1/3 cup milk
  • 6 candy canes (crushed)

Instructions

  1. Preheat your oven to 325 degrees.
  2. For the fun part, put the candy canes into a ziplock bag, and using a heavy ladle (or hammer), crush the canes, but don’t pulverize them! Hammer out your holiday frustrations!! Crush. Crush. Set aside.
  3. In a bowl, whisk together flour, baking powder, salt and cocoa. Set aside.
  4. In another bowl cream together the butter and sugars, until smooth and creamy.
  5. Add the vanilla. Mix well.
  6. Add the Nutella and mix again until smooth.
  7. To the Nutella mix, add the flour mix in 3 parts, alternating with the milk. Mix well.
  8. Refrigerate your batter for at least 15 minutes.
  9. After the batter has cooled, it is ready to go.
  10. Line a baking sheet with parchment paper. Then take 1 tablespoon of the batter and roll it into a ball, and space them about 1 1/2 inches apart. Lightly press down the ball. Bake for ~10 minutes.
  11. As soon as the cookies come out of the oven, make a well in the centre of the cookie with your finger, by lightly pressing down, and add about 1/2 tsp of the candy cane crumble.
  12. Let cool.

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

Recipe adapted from two peas & their pod, inspired by Becky Higgins (and Lori!)

 – – – –
Grab a loved one and enjoy!
 – – – –
Candy Cane Crumble Nutella Cookies
 – – – –
Signature

Similar Posts

16 Comments

  1. Hi! I really look forward to making these they look so delicious! I was just wondering how many cookies each batch yields?
    Thanks!

Leave a Reply

Your email address will not be published.

Recipe rating