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Candy Cane Crumble Nutella Cookies

These Candy Cane Crumble Nutella Cookies are a perfect holiday cookie!  Chocolate + candy cane = festive and delicious!

If you’re looking for a delicious cookie for the holidays, make these Candy Cane Crumble Nutella Cookies! They’re soft, chocolatey and minty. This recipe makes a big batch so they’re perfect for cookie exchanges, potlucks, parties, dessert tables and gifts!

  • KID FRIENDLY – Kids love these cookies! (big kids too!)
  • MAKES A BIG BATCH – This recipe makes 36 cookies, so they’re great for sharing!
  • SO FESTIVE! – The candy cane makes them perfect for the holidays.
Candy Cane Crumble Nutella Cookies
Candy Cane Crumble Nutella Cookies

candy cane crumble nutella cookie recipe tips

  • Cocoa Powder: Any unsweetened cocoa powder or dutch process cocoa can be used. The more flavourful, the better the chocolate taste.
  • Crushed Candy Canes: You can crush candy canes for these cookies, or buy pre-crushed canes. If you don’t want to use candy canes, feel free to use sprinkles.
  • Let the dough chill. Make sure not to skip this step…the dough is quite soft so it needs to chill before you can roll it into balls.
  • Optional Ingredient: If you want these cookies to be extra chocolatey, you can add 1/2 cup chocolate chips.
  • Can I freeze these cookies? The chocolate cookies can be frozen, but leave the crushed candy canes off them as they get soft after freezing.

I hope you love these cookies too!


Candy Cane Crumble Nutella Cookies

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These Candy Cane Crumble Nutella Cookies are a perfect holiday cookie!  Chocolate + candy cane = festive and delicious!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Chilling Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 36 cookies 1x
  • Category: Cookie
  • Method: Baking


Units 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)


  1. Preheat your oven to 325 degrees F.
  2. 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 the 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.

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Recipe adapted from two peas & their pod, inspired by Becky Higgins

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Have a delicious day!

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