Best 3 Nutella Peanut Butter Pretzel Cookies Recipes

Indulge in a delectable symphony of flavors with these Nutella Peanut Butter Pretzel Cookies, a harmonious blend of sweet, salty, and crunchy textures that will tantalize your taste buds. These cookies are not just any ordinary treat; they are a culinary masterpiece that combines the rich, velvety smoothness of Nutella, the nutty goodness of peanut butter, and the salty crunch of pretzels. Each bite is an explosion of contrasting flavors and textures, leaving you craving more. This recipe also includes variations such as the irresistible Nutella Peanut Butter Blossom Cookies, featuring a delightful Hershey's Kiss nestled in the center, and the tempting Peanut Butter Pretzel Bites, perfect for a quick and easy snack. Get ready to embark on a delightful baking adventure as you create these delectable treats that are sure to become a hit with friends and family.

Here are our top 3 tried and tested recipes!

SNOWY PINE CONES

Snowy Pine Cones image

Pull out each goldfish graham and dip it into the soft center to snack on these pine cones. There's nothing more fun or creative on the cookie table this year! -Betty MacArthur, Portland, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 pine cone cookies.

Number Of Ingredients 6

Ingredients

8 cups Goldfish fudge brownie grahams (about 24 ounces), divided
1 cup butter, softened
1 cup Nutella
1/2 cup Biscoff creamy cookie spread
3 cups plus 2 tablespoons confectioners' sugar, divided
8 pretzel rods, halved

Steps:

Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners' sugar until smooth; stir in crumbs., Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on a waxed paper-lined baking sheet. Starting at the bottom, insert tail ends of Goldfish grahams, flat side up, into dough to resemble a pine cone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels., Dust pine cones with remaining confectioners' sugar. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 524 calories, Fat 26g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 332mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 3g fiber), Protein 4g protein.

NUTELLA® PEANUT BUTTER PRETZEL COOKIES

Nutella® Peanut Butter Pretzel Cookies image

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

Ingredients

2 cups all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
½ cup unsalted butter, melted and cooled slightly
1 egg
1 egg yolk
2 tablespoons natural peanut butter (such as Natural Jif®)
2 teaspoons vanilla extract
53 pretzel sticks, crushed
3 tablespoons chocolate-hazelnut spread (such as Nutella®)

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 PRETZEL COOKIES

Peanut Butter Pretzel Cookies image

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

Ingredients

1 1/2 cups flour
1/2 teaspoon baking soda
3/4 cup butter, at room temperature
1 cup sugar
1 cup peanut butter
2 eggs, at room temperature
1 teaspoon vanilla
1/2 cup roasted peanuts, chopped
6 cups miniature pretzels, chopped

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.

Tips:

Use high-quality peanut butter and Nutella for the best flavor.
Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make them dry and crumbly.
Let the cookies cool completely on the baking sheet before transferring them to a wire rack. This will help them to keep their shape.

Conclusion:

These Nutella Peanut Butter Pretzel Cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are sure to be a hit with friends and family alike. So next time you are looking for a sweet and salty snack, give these cookies a try!