Nutella Candy Cane Cookies
Make easy Nutella candy cane cookies with just 5 ingredients! Soft chocolate hazelnut cookies with creamy Nutella centers and a crunchy peppermint topping.
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.
- Bake this for about 10 minutes and allow them to cool down slightly.
- Add a little Nutella into each dent using the ½ cup reserved before topping them with crushed candy cane.
Notes
- Use Nutella at room temperature so it mixes smoothly with the egg and creates an even cookie dough.
- Measure the Nutella for the dough and filling separately before starting to ensure you have enough for both.
- Use a room-temperature egg for easier mixing and a smoother dough.
- Spoon the flour into your measuring cup and level it off instead of packing it down to prevent the cookies from becoming too dense.
- Mix the dough just until the flour is incorporated. Avoid overmixing, as this can make the cookies tough.
- Refrigerate the dough for 15–20 minutes before shaping to make it easier to handle. If it becomes too sticky, chill it for a few more minutes.
- Roll the dough into evenly sized balls so the cookies bake uniformly.
- Make a shallow indentation in the center of each cookie without pressing all the way through, then fill it with a little Nutella.
- Bake at 350°F for approximately 10 minutes. The cookies will continue to firm up as they cool, so avoid overbaking them.
- Crush the candy canes into small pieces and sprinkle them over the Nutella centers after baking for a festive peppermint crunch.
- Replace the crushed candy canes with chopped hazelnuts, chocolate sprinkles, or crushed peppermint candies for a different topping.
- Allow the cookies to cool completely before storing them in an airtight container at room temperature for up to 5 days. Add the candy cane topping closer to serving if your kitchen is humid.
Nutrition
Calories: 318kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 14gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.003gCholesterol: 23mgSodium: 28mgPotassium: 216mgFiber: 3gSugar: 25gVitamin A: 35IUCalcium: 56mgIron: 3mg
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