Ingredients

The following ingredients have 18 Servings
  • 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)

Instruction

  • 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.