These 5 ingredient Nutella candy cane cookies are perfect for Christmas or for when you’re in the holiday mood.
With just a few minutes of kitchen time you can whip them up and have a batch ready to dig into, and they’re sure to be a total hit with everyone in the family!
Scroll down and read on to get a quick overview of everything you need to know about it.
Ingredients For the Recipe
- 1 large egg (at room temperature)
- ¾ cup Nutella
- 1 cup all purpose flour
- ½ cup Nutella (for the filling)
- ¼ cup crushed candy cane
How to Make the Nutella Candy Cane Cookies
Preheat the oven to 350 F.
Whisk the egg and the ¾ cup Nutella together in a large bowl for around 2 minutes.
Now add the flour and beat it until it is well combined.
Cover the bowl with cling wrap and let it rest in the refrigerator for 15-20 minutes.
Using the palms of your hands, roll out small sections of the mixture into balls.
Place these balls on a baking sheet lined with parchment paper and make a dent in the center of each cookie ball.
Add a little Nutella into each dent using the ½ cup reserved.
Bake this for about 10 minutes and allow them to cool down slightly before topping them with crushed candy cane.
Frequently Asked Questions
Want your cookies to have some extra chocolatey flavor? Add some cocoa powder into the cookie mixture. And if you fancy a bit of texture, throw in some chocolate chips.
These 5 ingredient Nutella candy cane cookies are a version of the thumbprint cookies. If you’re feeling fancy, you can also flatten out the cookie mixture slightly, add a dollop of Nutella and seal the cookie mixture, rolling it into a ball.
Love Nutella but don’t have it at hand? You can actually use melted dark chocolate and some sugar as a replacement- the chocolate complements the peppermint-y flavor of candy cane really well.
Your chewy 5 ingredient Nutella candy cane cookies can be stored at room temperature for up to 5 days. Remember to transfer them to an airtight container as soon as they have cooled down.
Tips & Tricks to Make the Nutella Candy Cane Cookies
While the recipe is super easy, you might want to keep these little tips and tricks handy to make the most of the cookies.
- Remember to allow the cookie dough to chill well in the refrigerator. This will help you shape the dough more easily.
- Remember not to overbake the cookies or they will end up getting hard, and won’t have that soft, chewy texture that you want so much.
- Keep an eye on your cookies around the 8 minute mark- all ovens act differently, so you’ll need to use your best judgment to ensure that the cookies are done to perfection.
- The cookies will still continue cooking after you’ve pulled them out of the oven- so keep that in mind as well.
- Want to make your cookies fluffy? Sift the dough before mixing it with the rest of the ingredients, and be careful not to overmix the dough.
Serving Ideas & Suggestions
Team up these delicious cookies with some hot milk or a cup of hot cocoa, or enjoy them as is- they'll be insanely good regardless.
Loved how these Nutella candy cane cookies turned out? Looking for some more festive sweet treats for inspiration? Here are a few good ones.
5 Ingredient Nutella Candy Cane Cookies
Ingredients
- 1 large egg (at room temperature)
- ¾ cup Nutella
- 1 cup all purpose flour
- ½ cup Nutella (for the filling)
- ¼ cup candy cane (crushed)
Instructions
- Preheat the oven to 350 F.
- Whisk the egg and the ¾ cup Nutella together in a large bowl for around 2 minutes.
- Now add the flour and beat it until it is well combined.
- Cover the bowl with cling wrap and let it rest in the refrigerator for 15-20 minutes.
- Using the palms of your hands, roll out small sections of the mixture into balls.
- Place these balls on a baking sheet lined with parchment paper and make a dent in the center of each cookie ball.
- Add a little Nutella into each dent using the ½ cup reserved.
- Bake this for about 10 minutes and allow them to cool down slightly before topping them with crushed candy cane.
