Ingredients

• 1-¼ cup flour
• 1 tsp baking powder
• ¼ tsp salt
• ⅔ cup cocoa
• ½ cup butter, at room temperature
• ½ cup granulated sugar
• ½ cup brown sugar
• 1-½ tsp vanilla
• ½ tsp hazelnut extract (optional) (I didn’t use it because I didn’t have any)
• ⅓ cup Nutella
• ⅓ cup milk
• 6 candy canes, crushed

Directions
1 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.

2 In a bowl, whisk together flour, baking soda, salt and cocoa. Set aside.

3 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.

4 Add the Nutella and mix again until smooth.

5 To the Nutella mix, add the flour mix in 3 parts, alternating with the milk. Mix well.

6 Refrigerate your batter for at least 15 minutes. After the batter has cooled, it is ready to go.

7 Line a baking sheet with parchment paper. Then take 1 tablespoon of the batter and roll it into a ball, and space them about 1-½ inches apart. Lightly press down the ball. Bake for 10 minutes.

8 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.