Caramel Pretzel Nutella Cookies
A chocolate chip cookie gone salty and sweet. These cookies are packed with salty pretzels, have an incredible Nutella center, and are topped with caramel.
Ingredients
Wet Ingredients
- 1 C Cold Butter, cut into tablespoon chunks
- 1/2 C Granulated Sugar
- 3/4 C Light Brown Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
Dry Ingredients
- 1 3/4 C All Purpose Flour
- 1 C Cake Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
Mix Ins/Center Filling/Topping
- ¾-1 C Chopped Sourdough Pretzels
- ¾-1¼ C Chocolate Chips
- 1 small jar Cold Nutella
- 15-20 small Caramels, melted
Instructions
- Refrigerate Nutella 1-2 hours prior to making cookie dough.
- Preheat oven to 375 degrees and line a baking sheet with parchment paper or silicone baking mats.
- Cut cold butter into tablespoon chunks and add to mixer. Beat butter until it has softened a little. Add in sugars, cream until there are no chunks of butter left.
- Add in eggs and vanilla, mix until well combined.
- Sift together dry ingredients and add to wet ingredients. Mix on low until just combined, making sure to scrape the sides and bottom of the bowl.
- Fold in pretzel chunks (Make sure to have a variety of sizes) and chocolate chips.
- Form cookie dough into 2.5 oz balls/mounds and create an indentation in the center of the cookie dough and fill with 1-1.5 tsp of COLD Nutella. Form the cookie dough around the Nutella so that the center isn't exposed at all. If cookie dough is too soft or warm, refrigerate filled dough mounds in the refrigerator for 30 minutes or so. Cookie dough mounds should be tall and not perfectly round.
- Bake for 11-12 minutes, until tops are lightly browned and edges are set.
- Allow cookies to sit on warm cookie sheets for 30 minutes to finish baking. Once cookies are cooled, drizzle over the tops with melted caramel.