Nutella® Peanut Butter Pretzel Cookies Best Family Recipes

Tuesday, May 19, 2020

Nutella® Peanut Butter Pretzel Cookies

"This is an clean base recipe. Feel loose to combine up the flavors! Leave out the peanut butter for any allergic reactions. Instead of Nutella® and pretzels, try white chocolate chips and macadamia nuts."

Ingredients :

2 cups all-purpose flour
2 tablespoons all-reason flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1/2 cup unsalted butter, melted and cooled barely
1 egg
1 egg yolk
2 tablespoons natural peanut butter (together with Natural Jif®)
2 teaspoons vanilla extract
fifty three pretzel sticks, overwhelmed
3 tablespoons chocolate-hazelnut spread (which include Nutella®)

Instructions :

Prep : 15M	Cook : 26M	Ready in : 35M

Preheat oven to 350 levels F (one hundred seventy five levels C).
Mix 2 cups and a couple of tablespoons flour, baking soda, and salt together in a bowl.
Beat brown sugar and butter collectively in a separate bowl till smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat till smooth. Slowly pour flour combination into sugar mixture and stir simply until dough is blended; fold in pretzels and chocolate-hazelnut spread.
Drop dough onto a baking sheet using 2 spoons.
Bake in the preheated oven for 8 minutes; rotate baking sheet and keep baking until cookies are fully cooked and nonetheless gentle within the center, about 7 mins more. Cool cookies on baking sheet for about 3 mins before transferring to a wire rack.

Notes :

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