Salted Pretzel and Nutella Chip Cookies
Is there anything more delightful than the combination of sweet and salty flavors? If you’re a cookie lover, get ready for a treat that will satisfy your cravings! These Salted Pretzel and Nutella Chip Cookies are the ultimate indulgence that brings together the crunch of pretzels, the richness of Nutella chips, and a sprinkle of sea salt for that perfect finish. With a chewy texture and a hint of caramel from the brown sugar, these cookies are sure to become a staple in your baking repertoire. Let’s dive into the details of this delicious recipe!
What Sets This Recipe Apart
This recipe stands out because it combines the classic cookie experience with the unique textures and flavors of pretzels and Nutella. The salty crunch from the pretzels perfectly complements the sweet, creamy Nutella chips, creating a symphony of flavors in every bite. The use of both brown and granulated sugar adds depth to the sweetness, while the cornstarch ensures that the cookies remain soft and chewy. Plus, the light sprinkle of sea salt on top elevates these cookies to a whole new level.
What to Buy
Before you start baking, here’s a list of ingredients you’ll need for the Salted Pretzel and Nutella Chip Cookies:
- 1 cup (8 oz) unsalted butter – Make sure it’s at room temperature for easy mixing.
- 1 cup (200g) brown sugar – This adds moisture and a deep flavor.
- 1/2 cup (100g) granulated sugar – For sweetness and texture.
- 2 large eggs – Essential for binding the ingredients.
- 2 teaspoons vanilla extract – Adds a warm, sweet flavor.
- 2 3/4 cups (330g) all-purpose flour – The base of the cookie dough.
- 2 teaspoons cornstarch – Helps keep the cookies soft.
- 1 teaspoon baking soda – For leavening.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 1/2 cups mini pretzels – Broken into pieces for crunch.
- 2 cups Nutella chips – Keep them in the freezer until just before using for better texture.
Hardware & Gadgets
To make the process smoother, gather these kitchen tools:
- Mixing bowls – For combining ingredients.
- Electric mixer – A stand or hand mixer will work nicely for creaming the butter and sugars.
- Spatula – For folding in the dry ingredients and chips.
- Baking sheets – Line them with parchment paper for easy cleanup.
- Cookie scoop – Helps in portioning the dough evenly.
- Cooling rack – To let your cookies cool properly.
Salted Pretzel and Nutella Chip Cookies Cooking Guide
Ready to bake the most delicious cookies? Follow these steps:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies start baking perfectly as soon as they hit the oven.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the room temperature unsalted butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Crack in the two large eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This helps to evenly distribute the leavening agents.
Step 5: Mix Dry Ingredients into Wet Ingredients
Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; it’s okay if there are a few floury streaks remaining.
Step 6: Fold in Pretzels and Nutella Chips
Using a spatula, gently fold in the broken mini pretzels and frozen Nutella chips until evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Sprinkle with Sea Salt
Before baking, lightly sprinkle a pinch of sea salt on top of each cookie dough ball. This enhances the flavor and adds a perfect salty finish.
Step 9: Bake
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft.
Step 10: Cool
Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Variations for Dietary Needs
If you have specific dietary needs or preferences, here are some variations you can try:
- Dairy-Free: Substitute the unsalted butter with a dairy-free butter alternative and use dairy-free chocolate chips.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
- Nut-Free: Replace Nutella chips with chocolate chips or carob chips.
- Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and a vegan butter substitute.
Behind the Recipe
These Salted Pretzel and Nutella Chip Cookies were inspired by the joy of combining two beloved snacks into one delectable treat. The idea came from the classic sweet-and-salty pairing that we all know and love, but with an added twist of Nutella chips to elevate the indulgence. Each bite is a testament to the beauty of baking, where simple ingredients come together to create something truly magical.
Save for Later: Storage Tips
To keep your cookies fresh and delicious, follow these storage tips:
- Room Temperature: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, add a couple of extra minutes to the baking time.
- For Baked Cookies: You can freeze baked cookies as well. Just make sure they are completely cooled before placing them in a freezer-safe container.
Frequently Asked Questions
Can I use regular chocolate chips instead of Nutella chips?
Absolutely! While Nutella chips provide a unique flavor, regular chocolate chips will still make for delicious cookies.
How do I know when the cookies are done baking?
The edges should be lightly golden, while the centers will look slightly underbaked. The cookies will firm up as they cool.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and store it in the refrigerator for up to 48 hours or freeze it for longer storage.
What if I don’t have cornstarch?
If you don’t have cornstarch, you can replace it with an equal amount of all-purpose flour, but keep in mind that the cookies may not be as soft and chewy.
Keep Cooking
If you’re eager to continue your baking journey, check out these delicious recipes:
Ready to Cook?
Now that you have this delightful recipe for Salted Pretzel and Nutella Chip Cookies, it’s time to gather your ingredients and start baking! The combination of flavors and textures in these cookies will surely impress your family and friends. Bake a batch today and enjoy the irresistible sweet and salty goodness that only these cookies can offer! Whether for a cozy night in or a gathering with loved ones, these cookies will be a hit. Happy baking!
Salted Pretzel and Nutella Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the room temperature unsalted butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together until light and fluffy, about 2-3 minutes.
- Crack in the two large eggs, one at a time, mixing well after each addition. Then, pour in the vanilla extract and mix until everything is combined.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined.
- Using a spatula, gently fold in the broken mini pretzels and frozen Nutella chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Lightly sprinkle a pinch of sea salt on top of each cookie dough ball.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze unbaked cookie dough balls for up to 3 months.
- Baking Tip: For a chewier texture, slightly underbake the cookies.
