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Salted Pretzel and Nutella Chip Cookies

Delicious cookies with chunks of salty, crunchy pretzel and homemade Nutella chips in every bite.
Course Dessert
Total Time 3 hours
Servings 24
Calories 281kcal
Author Tracy

Ingredients

  • 1 cup (8oz) unsalted butter room temperature
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (330g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup mini pretzels broken into pieces
  • 2 cups Nutella chips keep in freezer until just before using

Instructions

Dough

  • Using your stand mixer with the paddle attachment or a hand-held electric mixer, beat the softened butter and sugars together on medium-high speed until light and fluffy, about 2 to 3 minutes.
  • Scrape down sides and bottom of the bowl and add eggs and vanilla. Beat on low until well-combined, about 1 minute.
  • Add flour, cornstarch, baking soda, and salt. Mix on low until just combined, scraping sides and bottom as needed.
  • With the mixer on low, mix in pretzels and Nutella chunks.

Chill, Scoop, and Chill Some More

  • Place dough in the freezer for 15 minutes to firm up.
  • Once dough is firm enough to handle, scoop dough into 2-ounce spoonfuls and roll into balls (about 2 inches). Place all of the balls on a parchment paper-covered tray (they can be touching). Cover with plastic and refrigerate for at least 3 hours, up to overnight.

Bake

  • Preheat oven to 350°Cover 3 cookie sheets with parchment paper or a silicone baking mat. Bake cookies 8 to a sheet for 10 to 12 minutes until edges are set and the top of the cookies are golden.
  • Allow cookies to cool on the tray.

Notes

Cookies will stay fresh in an air-tight container for 4 to 5 days.
Small-batch Instructions: Half of 2 3/4 cups flour is 1 1/4 cup and 2 tablespoons. No preparation or cooking changes are needed.

Nutrition

Calories: 281kcal