Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe

After feeling the sunshine and 89-degree heat on my skin in NYC on Wednesday (more on that journey next week), I think we could all use some ice cream. It may be freezing where you are. We got snow last night?!?! Sunny and low 60s are predicted throughout the weekend. I like ice cream, especially on Memorial Day. 

Ingredient

– 1 cup (2 sticks) unsalted butter, at room temperature – 1 1/4 cup light brown sugar – 1/2 cup granulated sugar – 2 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 twist – Flaky sea salt – 1 1/2 cups Nutella – 6 cups chocolate fudge ice cream

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1

Mix butter, brown sugar, and sugar in a large bowl. Add eggs and vanilla and beat until smooth. Beat in flour, baking soda, and salt. Add crumbled pretzels and chocolate chips. 

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Instruction

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2

Start with a 350-degree oven. Prepare two baking sheets with parchment. place tablespoon-sized dough balls 2 inches apart on the prepared baking sheet. 

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3

Place a pretzel on top of each dough ball and lightly sprinkle flaky sea salt. Store cookie sheets in the freezer for 10 minutes. The cookie sheets can be refrigerated for 1-2 hours or 3 days. 

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4

Baking the biscuits on the centre rack takes 9-10 minutes. On the baking pan, the cookies will finish cooking even though they look unfinished. Cool the cookies on the baking sheet for 3-5 minutes before transferring to a cooling rack. 

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5

Give each cooled biscuit a liberal Nutella spread. Scoop ice cream onto a cookie. Next, place the top cookie Nutella-side down and gently press together. 

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6

Continue with the remaining cookies, freezing each one. Eat right away or freeze tightly wrapped in plastic until serving. Take the sandwiches out of the freezer 5 minutes before eating. 

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also see

also see

Peanut Butter Swirled Oatmeal Chocolate Chunk Brownies Recipe