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chocolate chip nutella candy cane cookies…

Oh Joy | Chocolate Chip Nutella Candy Cane Cookies

Oh Joy | Chocolate Chip Nutella Candy Cane Cookies

Say that three times fast! With the holidays approaching, I've been wanting to make a twist on my favorite year-round cookie—the chocolate chip cookie. Peppermint is the flavor of the season, and I'm not ashamed to say that I'll gladly get a peppermint latte or pick up those Peppermint Joe Joe's from Trader Joe's during their limited time run. So, I've decided to add some of that candy cane action to some delicious chocolate chip cookies, with a little extra something—Nutella!—for a super rich and chocolately taste.

Oh Joy | Chocolate Chip Nutella Candy Cane Cookies

Here's the recipe for my newest cookie concoction…

Chocolate Chip Nutella Candy Cane Cookies
{Makes approx. 4 dozen cookies. Adapted from the Ghiradelli Chocolate Chip Cookie recipe}

You'll need:
2-1/4 cups unsifted flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup of Nutella
3/4 cup sugar
3/4 cup brown sugar, packed
2 tsp. vanilla extract
2 eggs
10 oz. bittersweet chocolate chips (I used Ghirardelli. If you like a sweeter cookie, you can use semisweet chocolate chips.)
1/2 cup crushed candy canes

Here's how:
1. Preheat oven to 375 degrees. Stir together flour, baking soda and salt; set aside.

2. Beat butter and Nutella with sugar and brown sugar at medium speed until creamy.

3. Add vanilla and eggs, one at a time, mixing on low speed until incorporated.

4. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips and candy cane pieces.

5. Drop by tablespoon (I used a small ice cream scoop) onto ungreased cookie sheets (I like using Silpat liners).

6. Bake for 9 to 11 minutes until golden brown.

Oh Joy | Chocolate Chip Nutella Candy Cane Cookies

Now, the fun part…wrapping up the cookies to give to friends! I love giving homemade treats this time of year, whether at a cookie exchange-type party or just as a "Happy holidays! Here's a sweet treat for you" kind of thing. With some fun paper bags and twine, you've got a pretty little package to hand out. (To prevent any oils from the cookie from showing through the bags, simply cut out a smaller piece of parchment paper to wrap around the cookie before putting it in the paper bags.)

Oh Joy | Chocolate Chip Nutella Candy Cane Cookies

These cookies are best consumed within three days, but are still good for up to one week. You can even freeze some of the dough to save for later when you just want a couple freshly baked cookies. Enjoy!

{Photos by Kimberly Geneviève. Berry baskets from Shop Sweet Lulu, gold foil napkins from Anthropologie.}

*This post is brought to you by Glad

Learn more about Glad's Mom Made Cookie Exchange program to benefit pediatric cancer right here



All content, ideas, and words are my own. Thanks for supporting these sponsors that allow me to create new and special content like this for Oh Joy.




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39 comments

  1. Really yummy looking. I think baked goods make such a nice little gift. I just did a post on the same thing yesterday and used a jar for a stack of cookies to give to our neighbor.
    Not Going Out Like That

  2. I picked up two boxes of the Peppermint Joe-Joes from Trader Joes. I love to dip them in melted chocolate, sprinkle with crushed candy canes, chill on parchment paper and then Yum!! I will be trying this recipe of yours as well! Thanks!

  3. After seeing this the other day, I made them for a St Nicholas giveaway instead of the toffee I usually make. I’d suggest reall smashing the candy canes, I left mine slightly chunky and it left quite the mess on my baking sheets and the melted candy made for difficult removal from the sheet to the counter to cool.
    That said, once I figured it out, they were super yummy! And now I know better for the next batch.
    Thanks for the great idea!

  4. Hi Joy!
    I tried making these on Christmas eve and for some reason, every batch flattened out and became basically inedible… very chewy like toffee then just because a flat crisp. I used the baking soda in other recipes, as well as most other ingredients so i know nothing was bad.
    Any idea what happened? I also use silpat liners.
    Thanks,
    Emily

  5. Hi Emily,
    Oh no! Im sorry to hear that. I know some other readers who told me they made them and youre the first to have that problem. And I actually had the opposite problem from you where my cookies were on the fluffier side than I wanted originally…lets see. Some guesses:
    -Did you melt the butter instead of letting it soften? I know that softened butter (left out on the counter for a few hours) will produce fluffier cookies than if you melt it in the microwave
    -Did you use really big chunks of candy cane? That could cause it to get goopier and thus flatter.
    -Are you at a higher altitude? That could affect the time and temperature needed to get the same effect.
    Let me know if any of those are possibilities!
    Joy

  6. Hmmm, well I let the butter soften just by sitting out. These were the last kind of cookie I got to so the butter had been out for a good bit.
    My canes were actually in a fairly fine powder with a few bigger chunks here and there… but I did used peppermint candies and not candy canes.
    And I’m not at a higher altitude here in Baltimore, MD LOL.
    Thanks for your help in my mystery here!
    – Emily

  7. Hi. You have the most scrumptious cookie recipe! I’m hosting a cookie recipe exchange extravaganza online at The Jenny Evolution and wanted to be sure to invite you. I hope you’ll link up and see if you’re highlighted later in the week 🙂
    Jennifer @ The Jenny Evolution
    http://www.thejennyevolution.com/ultimate-christmas-holiday-cookie-exchange-round-up/
    P.S. This series is sure to get a lot of attention as it’s going to be a week’s worth of cookies with FIVE different cookie round-us. So be sure to join!

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