Salted Pretzel Nutella Cookie Ice Cream Sandwiches
Ingredients
The cookies
-
1
cup
unsalted butter, at room temperature
-
1 ¼
cups
light brown sugar
-
½
cup
granulated sugar
-
2
large
eggs
-
3
teaspoons
vanilla extract
-
2 ½
cups
all-purpose flour
-
1
teaspoon
baking soda
-
1
teaspoon
kosher salt
-
2
cups
semi-sweet chocolate chips
-
1
cup
crushed pretzels
-
32-36
pieces
mini pretzel twists
-
to taste
flaky sea salt
The filling
-
1 ½
cups
Nutella
-
6
cups
chocolate fudge ice cream or other desired flavor
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined.
- Add the eggs and vanilla, and beat until creamy.
- Mix in the flour, baking soda, and salt until combined.
- Stir in the chocolate chips and crushed pretzels.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Press a pretzel onto the top of each dough ball and sprinkle lightly with flaky sea salt.
- Freeze the cookie sheets for 10 minutes, or chill in the fridge for 1-2 hours.
- Bake the cookies for 9-10 minutes until they are not completely done.
- Allow the cookies to cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack.
- Spread a generous amount of Nutella on each cooled cookie.
- Add a scoop of ice cream on top of one cookie, then place another cookie on top with the Nutella side facing down.
- Repeat with the remaining cookies, placing each sandwich in the freezer as you go.
- Serve immediately or freeze wrapped tightly until ready to eat.
Nutrition Facts (estimated)
Servings
16
Calories
531
Total fat
29g
Total carbohydrates
67g
Total protein
7g
Sodium
300mg
Cholesterol
40mg
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