Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe: Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2Â eggs
- 3 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 1 cup crushed pretzels + 32-36 mini pretzel twists
- flaky sea salt
- 1 1/2 cups Nutella
Instructions
- In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, baking soda and salt and beat until combined. Stir in the chocolate chips and crushed pretzels.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Scoop the dough out into tablespoon size balls and place 2 inches apart on the prepared baking sheet. Press a pretzel gently onto the top of each dough ball and sprinkle LIGHTLY with flaky sea salt. Place the cookie sheets in the freezer and freeze 10 minutes. Alternately you can place the cookie sheets in the fridge and chill for 1-2 hours or up to 3 days.
- Bake the cookies on the center rack of the oven for 9-10 minutes. The cookies with not look completely done, but they will continue to cook on the baking sheet. Allow the cookies to cool 3-5 minutes on the baking sheet and then transfer to a cooling wrack.
- Spread each cooled cookie with a generous amount of Nutella. Then take a cookie and add a scoop of ice cream. Next add the top cookie, Nutella side facing down and gently push together to adhere. Repeat with the remaining cookies, placing each cookie in the freezer as you work. Eat immediately or freeze, wrapped tightly in plastic wrap, until ready to serve. Remove the sammies from the freezer about 5 minutes before eating.
