Magnolia Crunch Cookie

Shaun Myrick Design StudioI’ve been a proud Magnolia business owner for over 11 years. Just recently, I opened my new studio, Shaun Myrick Design, on McGraw, right in the heart of the village with a big launch party. I met so many people from the neighborhood — thanks for making my first night here in my new storefront so successful. It’s a great space and I couldn’t imagine a better place for my interior design and lifestyle business.

 Come on by and say hi. I will be open by appointment for now, with regular business hours starting in the new year. In the meantime, enjoy my newest recipe, Magnolia Crunch Cookies!

Thanks, Magnolia.


Single Magnolia Crunch Cookie 



Magnolia Crunch Cookie
Yields 48
A super easy and delicious cookie. The Heath Bar toffee bits and M&M's, give a crunch, while the Nutella gives a creamy balance to these cookies. Give them a try this weekend!
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  1. 2 cups all purpose flour
  2. ½ cup cocoa powder
  3. ½ teaspoon salt
  4. ½ teaspoon baking powder
  5. 1 stick unsalted butter
  6. ½ cup Nutella
  7. ½ cup brown sugar
  8. 1 cup white sugar
  9. 2 eggs
  10. 2 teaspoons vanilla
  11. ½ cup Heath Bar toffee bits
  12. 1 cup M&M’s ( I love dark chocolate M&M's)
  1. Preheat Oven to 350°
  2. First sift together the dry ingredients flour, cocoa, salt, baking powder and then set aside.
  3. Next cream together the butter, Nutella and sugars in the bowl of an electric mixer. One at a time, add in the eggs and then, vanilla. Mix until incorporated.
  4. With the mixer on low, slowly stream in the dry mixture; mix until just combined.
  5. Remove bowl from mixer and with a large wooden spoon, stir in the toffee and M&M’s.
  6. With a small cookie scoop, scoop out 12 cookies per baking sheet, evenly spaced. Place in oven for 6 minutes, then rotate the pan and bake another 6 minutes.
  7. Remove from the oven and let cool on pan for 3 minutes; transfer to a cooling rack and enjoy!
Shaun Myrick


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