This is an easy base recipe. Feel free to mix up the flavors! Leave out the peanut butter for any allergies. Instead of Nutella® and pretzels, try white chocolate chips and macadamia nuts.

Meg S

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
26
Yield:
26 cookies
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Ingredients

26
Original recipe yields 26 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Mix 2 cups and 2 tablespoons flour, baking soda, and salt together in a bowl.

  • Beat brown sugar and butter together in a separate bowl until smooth and creamy; add egg, egg yolk, peanut butter, and vanilla extract and beat until smooth. Slowly pour flour mixture into sugar mixture and stir just until dough is combined; 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 continue baking until cookies are fully cooked and still soft in the middle, about 7 minutes more. Cool cookies on baking sheet for about 3 minutes before transferring to a wire rack.

Nutrition Facts

239 calories; protein 4.6g 9% DV; carbohydrates 41.8g 14% DV; fat 6.2g 10% DV; cholesterol 24.4mg 8% DV; sodium 604.2mg 24% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/07/2015
I used 2 cups of flour and 3 egg whites also added 1 cup butterscotch chips. I was heavy handed with my spoonfulls so I baked for 10-12mins and they were soft and chewy but the pretzel bits weren't so great. Loved the salty pop but the texture was not so appealing. Read More

Most helpful critical review

Rating: 1 stars
03/17/2015
I agree these are very dry and pretty rough. The pretzels while adding a unique and appealing taste end up having a gummy texture that's hard to get past. I followed the recipe to the letter and adjusted baking times with each batch from as-recommended to down to 7 minutes total (which were the best) but still were lousy. I will not try these again. Read More
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
01/07/2015
I used 2 cups of flour and 3 egg whites also added 1 cup butterscotch chips. I was heavy handed with my spoonfulls so I baked for 10-12mins and they were soft and chewy but the pretzel bits weren't so great. Loved the salty pop but the texture was not so appealing. Read More
Rating: 1 stars
12/22/2014
They are very dry. I tried to correct this by cooking for a shorter time frame 13 minutes is WAY too long but that alone didn't help much. Read More
Rating: 1 stars
03/16/2015
I agree these are very dry and pretty rough. The pretzels while adding a unique and appealing taste end up having a gummy texture that's hard to get past. I followed the recipe to the letter and adjusted baking times with each batch from as-recommended to down to 7 minutes total (which were the best) but still were lousy. I will not try these again. Read More
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