candy cane crumble cookies

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 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

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

Serves: Makes about 3 dozen cookies.

Ingredients

Instructions

Preheat your oven to 325 degrees.
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.
In a bowl, whisk together flour, baking powder, salt and cocoa. Set aside.
In another bowl cream together the butter and sugars, until smooth and creamy.
Add the vanilla and hazelnut extract if you are using it. 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 1½ 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 ½ tsp of the candy cane crumble.
Let cool.