Woah what a mouthful… literally! We came across a picture of these insane Cookie Sandwiches and have dug deep to find the epic recipe from Half Baked Harvest. We are definitely given these a go!
Prep Time: 20 minutes + 10 minutes to chill
Cook Time: 10 minutes
Total Time: 30 minutes + 10 minutes to chill
*Makes about 16 Ice Cream Sandwiches
- 2 sticks (1 cup) unsalted butter, melted
- 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 twists
- flaky sea salt
- 1 1/2 cups Nutella
- 6 cups chocolate fudge ice cream (or whatever YOUR heart desires)
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.
*All recipe content and photographs taken by Half Baked Harvest – We love your work!