Pretzel Nutella Cookies

Ingredients

Cookies

• 1 cup cold butter, sliced
• 1¼ cups dark brown sugar (or 1¼ cups sugar plus 2 Tbsp molasses)
• ½ cup sugar
• 2 eggs
• 2 tsp vanilla
• 3¼ cups flour
• 2 Tbsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 cups butter pretzels, slightly crushed

Nutella frosting

• ⅔ cup Nutella
• 3 Tbsp milk
• ½ Tbsp vanilla
• Pinch of sea salt
• 1 cup cold butter, cut in pieces
• 2½ cups powdered sugar, sifted

Pretzel crunch

• 3 Tbsp butter
• 1½ Tbsp sugar
• 1 cup pretzels, crushed

Directions

Cookies

1. Beat the butter, dark brown sugar, and sugar until creamed. Add the eggs and vanilla and beat until light and fluffy.
2. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Add to the creamed mixture and mix until combined.
3. Mix in the crushed pretzels.
4. Scoop with a ⅓ cup measure, roll into balls, and flatten slightly. Refrigerate at least 2 hours.
5. Bake at 375°F for 11–12 minutes, 6 per tray.
6. Let sit on the trays 10 minutes, then move to a wire rack to cool.

Nutella frosting

1. Warm the Nutella and milk in the microwave 20 seconds and stir until smooth. Stir in the vanilla and salt.
2. Cream the butter until smooth. Add the Nutella mixture and beat at least 2 minutes, until fluffy.
3. Add the powdered sugar on low until combined, then whip on high 2–3 minutes.

Pretzel crunch and finish

1. Caramelize the butter and sugar, then toss with the crushed pretzels.
2. Frost the cooled cookies.
3. Sprinkle with pretzel crunch.
4. Optional: Add a drizzle of Nutella to the top of the cookies. Warm the Nutella in the microwave, add to a sandwich bag, snip the corner and drizzle.