Hazelnuts and chocolate? Say no more! My grandma’s jubilee jumbles are soft, chewy, and super easy to make. They’re perfect for your cookie craving.
Ingredients & Equipment Needed For This Recipe
- Unsalted Butter– Needs to be softened.
- Brown Sugar
- Granulated Sugar
- Large Egg– Make sure your egg is at room temperature so that it incorporates into the butter and sugar better.
- Evaporated Milk– The chocolate glaze also calls for evaporated milk so make sure to save some out for that as well.
- Vanilla Extract or Paste
- All-Purpose Flour– Can make this a gluten-free recipe by replacing with your favorite 1:1 ratio GF flour. I’d also suggest an extra 1 tsp for this recipe to help retain the chewiness to the cookie.
- Baking Soda
- Kosher Salt
- Roasted & Chopped Hazelnuts– You can use any nut of choice. I wanted to go for a Nutella vibe so go with whatever nut you like! *To Toast: Set oven to 325 and cook for 10-15 minutes or until the nuts turn a light brown. Let cool and chop the needed amount.*
- Evaporated Milk
- Cocoa Powder
- Powdered Sugar
- Set of Measuring Cups & Spoons (Liquids too) OR a Digital Kitchen Scale if using Metric
- Hand or Stand Mixer– Best for really creaming the ingredients together to produce a nice and chewy cookie.
- 2 Extra Mixing Bowls– One small for the chocolate glaze and one medium for the dry ingredients
- Rubber Spatula– Scraping the bowl is your biggest asset to your best cookie!
- Whisk– Mixing the dry ingredients as well as the glaze. Just make sure to rinse it off in between mixings.
- Standard Size Cookie Scoop– I use a 1 oz cookie sheet for almost all my cookies! If you’d like a slightly larger cookie I’d suggest 1.5-2 oz scoops. Just be aware that baking times and servings will be different.
- Sheet Pan or Cookie Sheet- Bake the cookies.
- Parchment Paper– Make sure they don’t stick to the sheet pan.
- Metal Spatula– Or silicon, just one to get the cookies off the sheet tray.
- Cooling Rack- For before and after glaze. Just in case some glaze drips off.
How to Make Grandma’s Jubilee Jumbles
In a large mixing bowl, mix together the butter, both sugars, vanilla, and egg well.
Add in the evaporated milk and whisk to combine.
Add in the all of the dry ingredients and fold together.
Chop the toasted hazelnuts until about pea sized pieces.
Scoop onto parchment lined baking sheet and bake at 375° F for 12 minutes.
While the cookies are baking make the chocolate glaze in a bowl big enough to dip the cookies
Once cooled slightly, dip the cookies in the chocolate glaze. Let sit 10 minutes and enjoy!
My Kinda Professional Tips For Grandma’s Jubilee Jumbles
- Toast and chop your nuts FIRST. That way they’re ready to go when you need them for the recipe.
- Let the dough chill. This is a pretty wet cookie dough, so it needs so time to just hand out and become scoop-able.
- Dip the cookies in the glaze while they’re still warm. This will help them stick a little better. I’d suggest letting them cool 5-10 minutes before handling. Remember they’re super soft still so be careful!
- My grandma’s jubilee jumbles will keep at room temperature in a close-able container for up to 5 days. The dough will keep in the fridge in a close-able container for the same time.
Grandma’s Jubilee Jumbles
- Set of Measuring Cups & Spoons (Liquid Too) OR Digital Kitchen Scale if using metric
- Stand or Hand Mixer
- 2 Extra Mixing Bowls- One small & one medium
- Rubber Spatula
- Standard Cookie Scoop (1 oz)
- 1/2 Sheet Pan or Cookie Sheet
- Parchment Paper
- Metal Spatula
- Cooling Rack
- 1/4 Cup Unsalted Butter, soft (57 g)
- 1/2 Cup Brown Sugar (100 g)
- 1/4 Cup Granulated Sugar (50 g)
- 1 Large Egg
- 1/4 Cup Evaporated Milk (63 ml)
- 1/2 tsp Vanilla Paste or Extract
- 1 1/4 Cup All-Purpose Flour*or 1:1 GF Flour (170 g)
- 1/4 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 1/2 Cup Hazelnuts, toasted &. chopped (65 g)
- 3 Tbl Evaporated Milk (45 ml)
- 1 Cup Powdered Sugar (130 g)
- 1 Tbl Cocoa Powder
- Begin by toasting and chopping your hazelnuts. See notes above for times and temps
- Cream together your butter and both sugars for about 2-3 minutes before adding in the evaporated milk. You want to make sure that they are all completely combined before adding the egg and vanilla. Again, making sure they are all well incorporated.
- Combine all of the dry ingredients together and add to the wet ingredients all at once. Add the nuts once the dough is starting to come together. Stop, scrape the bowl and mix a little further, so there are no traces of flour left.
- Cover the dough in plastic and let chill in the fridge for 30 minutes.
- Pre-heat the oven to 375° F (190° C) and prepare the 1/2 sheet pan with parchment.
- Scoop the cookies 4×3. They will not spread a lot during the bake. Place in the oven and bake for 8-10 minutes or until the center is no longer gooey and the edges are starting to brown.
- Remove from oven and let cool 10 minutes before glazing. The cookies are pretty soft so just be careful they're cooled enough to handle. Dip the cookie into the glaze and then back onto the cooling rack to cool another 10-15 minutes. For extra glaze, just dip twice ;).
- Combine all ingredients into a small mixing bowl until smooth. The glaze will be a little thick but since the cookie will still be warm it will "heat" it up and stick nicely.
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