Get ready to experience a mind-blowing cookie that will revolutionize your dessert game! Imagine biting into a perfectly soft, chewy cookie that combines the rich, creamy decadence of Nutella with the irresistible crunch of salty pretzels. These aren't just cookies - they're a flavor explosion that will have your taste buds dancing and your friends begging for the recipe. Whether you're a sweet tooth, a salty snack lover, or someone who craves the perfect balance of both, these Salted Pretzel and Nutella Chip Cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Nutella
- 1 cup crushed pretzels
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the crushed pretzels and dollops of Nutella, creating a marbled effect throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each cookie with a small pinch of sea salt before baking.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- For a more intense marbled effect, gently swirl the Nutella through the dough using a knife.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Allow cookies to cool slightly on the baking sheet before transferring to prevent breaking.
- For extra crunch, use thick, salted pretzels and crush them coarsely.
- Store cookies in a single layer to maintain their texture and prevent sticking.
- For maximum flavor, let the cookies cool completely before storing.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
