Nutella Peanut Butter Pretzel Cookies Food
NUTELLA® PEANUT BUTTER PRETZEL COOKIES
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.
Provided by Meg S
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 26
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 239.3 calories, Carbohydrate 41.8 g, Cholesterol 24.4 mg, Fat 6.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 604.2 mg, Sugar 9.4 g
QUICK AND EASY PRETZEL BITES WITH NUTELLA® DIPPING SAUCE
Very quick and easy pretzel bites with two dipping sauces. This came together kind of by accident when the kids wanted a snack after school. We have made homemade pretzels before and I have to admit that was a little time consuming. The trick with this shortcut is the baking soda water bath. I love Nutella®. Enjoy!
Provided by tcasa
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Unroll pizza crust and cut into 2-inch squares. Roll each square into a ball and place on a cookie sheet.
- Bring 3 quarts of water to a boil. Stir in baking soda until dissolved. Add pizza balls to the boiling water in batches. Cook until puffed up and floating, 1 to 2 minutes. Transfer to a cookie sheet lined with parchment paper. Sprinkle salt on top.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
- Mix Neufchatel cheese, chocolate-hazelnut spread, and milk together to make chocolate dipping sauce. Add more milk for a thinner dip. Mix mustard and honey together in a separate bowl. Serve warm pretzel bites with dipping sauces.
Nutrition Facts : Calories 531.8 calories, Carbohydrate 68.6 g, Cholesterol 21.9 mg, Fat 23.5 g, Fiber 1.6 g, Protein 13.1 g, SaturatedFat 5.8 g, Sodium 7001.8 mg, Sugar 34.6 g
PEANUT BUTTER PRETZEL COOKIES
Make and share this Peanut Butter Pretzel Cookies recipe from Food.com.
Provided by Chef Buggsy Mate
Categories Dessert
Time 55m
Yield 30 cookies, 10 serving(s)
Number Of Ingredients 9
Steps:
- Line 2 cookie sheets with parchment. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees.
- In a bowl, whisk together the flour and baking soda.
- Using an electric mixer, beat the butter, sugar and peanut butter on medium speed until fluffy, about 5 minutes.
- Add the eggs, 1 at a time, beating well after each addition and the vanilla.
- With the mixer on low speed, gradually add the flour mixture, beating until just combined.
- Stir in peanuts.
- Place the pretzels in a bowl. Scoop dough by rounded Tbs.full and drop a few balls of dough in the bowl and toss to coat.
- Place the cookies on the prepared pans.
- Bake, rotating the pans after 10 minutes, until golden but still soft to the touch, about 15 minutes.
- Let cool slightly before transferring to racks to cool.
NUTELLA® PEANUT BUTTER PRETZEL COOKIES
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.
Provided by Meg S
Categories Drop Cookies
Time 35m
Yield 26
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 239.3 calories, Carbohydrate 41.8 g, Cholesterol 24.4 mg, Fat 6.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.8 g, Sodium 604.2 mg, Sugar 9.4 g
PEANUT BUTTER NUTELLA SANDWICH COOKIES
Make and share this Peanut Butter Nutella Sandwich Cookies recipe from Food.com.
Provided by Joanne117
Categories Dessert
Time 1h45m
Yield 5 dozen cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill 15 minutes.
- Preheat oven to 350 degrees. Using a pastry bag fitted with a large star tube, pipe star shaped cookies onto sheet of aluminum foil cut to fit cookie sheets; placing cookies approximately 1 ½ï¿½ apart. Bake 6 to 8 minutes, cookies should just be set and should not brown.
- When done, slide foil off cookie sheet and leave cookies on foil until cooled. When cool, spread bottom of cookie with approximately 1 teaspoon of nutella and top with a cookie that is close in size to the bottom cookie. Place cookies on a rack. Meanwhile, place chocolate and shortening in a freezer bag. Place in hot water in the top of a double boiler, leaving the top of the plastic bag open. When chocolate has melted, holding the top of the plastic bag, gently squeeze, so check that all chips have melted and to ensure the shortening is mixed inches Cut a tiny hole in one corner of the plastic bag. Place cookies close together on the cookie racks. Squeeze plastic bag gently and make a back and forth motion, creating thin chocolate drizzles on all cookies. Let cookies stand a few hours, until chocolate sets. Store in an airtight container, up to one week. Makes approximately 5 dozen cookies.
- *Melted chocolate chips could also be used to fill cookies, just melt two cups of chocolate chips with one teaspoon of shortening and fill each cookie with approximately one teaspoon.
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