Candy Cane Crumble Nutella Cookies
Candy Cane Crumble Nutella Cookies
These Candy Cane Crumble Nutella Cookies are a perfect holiday cookie! Chocolate + candy cane = festive and delicious!
36 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!
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
These Candy Cane Crumble Nutella Cookies are a perfect holiday cookie! Chocolate + candy cane = festive and delicious!
Ingredients
- 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
- Preheat your oven to 325 degrees F.
- 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.
- In a bowl, whisk together the flour, baking powder, salt and cocoa. Set aside.
- In another bowl cream together the butter and sugars, until smooth and creamy.
- Add the vanilla. Mix well.
- Add the Nutella and mix again until smooth.
- To the Nutella mix, add the flour mix in 3 parts, alternating with the milk. Mix well.
- Refrigerate your batter for at least 15 minutes.
- After the batter has cooled, it is ready to go.
- 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.
- 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.
- Let cool.
Did you try this recipe?Follow and tag @prettysuburbs on Pinterest so we can see what you’ve made!
Recipe adapted from two peas & their pod, inspired by Becky Higgins
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Have a delicious day!
Hi was wondering is this metric or US measurements
Thanks
Hi Nessryn! These are metric units. Also, you were wondering about the baking powder…the recipe and instructions call for baking powder. Happy baking!
Jo-Anna
Hi! I really look forward to making these they look so delicious! I was just wondering how many cookies each batch yields?
Thanks!
Hi Elise! This recipe will make about 3 dozen cookies. Happy baking!