Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe

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Here’s the deal. After preparing over forty recipes this week, I feel exhausted but not too much. Despite this, I'm still thrilled and want to cook and photograph. After a terrible Wednesday, I walked into Thursday with a new perspective that I hope to keep throughout the day.  

– 2 sticks sticks unsalted butter, softened – 1/3 cup granulated sugar – 2 tablespoons milk – 1 teaspoon vanilla – 2 cups all-purpose flour – 1/4 teaspoon baking powder – 1/4 cup granulated sugar – 1 teaspoon cinnamon – CARAMEL AND CHOCOLATE TOPPING – 3 cups shredded sweetened coconut – 1 (14 ounce) can dulce de leche – 3 tablespoons milk – 1 teaspoon vanilla – 8-12 ounces dark chocolate, melted

Ingredient

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Start with a 350-degree oven. Prepare two baking sheets with parchment. 

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Step 1

Instructions

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In a medium bowl, beat butter, 1/3 cup sugar, milk, and vanilla with an electric mixer until light and fluffy. Beat in flour and baking powder.  

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Step 2

Flour a clean work surface and plop dough. Roll 1/8-inch dough into a round. Cut as many cookies as possible with a 2-inch circle cutter.  

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Step 3

Cut the centres of each biscuit using a 1/2-inch to 1 inch circle cookie cutter to make doughnuts. Re-roll the remaining dough to make as many cookies as possible and place them on the baking sheet. 

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Step 4

Freeze cookie trays for 10 minutes. Bake the cookies for 8-10 minutes till lightly golden. Blend the remaining 1/4 cup sugar and cinnamon in a small bowl. 

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Step 5

Dip each heated biscuit in cinnamon sugar to coat one side after baking. Cool completely on a rack before topping. Spread the coconut on a parchment-lined baking sheet and bake for 10 minutes, tossing halfway through. 

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Step 6

Watch the coconut since it burns quickly after toasting. Cool the coconut and mix in a bowl. Melt 1/2 cup dulce de leche and milk in a small saucepan over low heat until smooth. 

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Step 7

Stir in 1 teaspoon vanilla after removing from heat. Stir the dulce de leche into the toasted coconut. Spread some of the can's dulce de leche on each cookie.  

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Step 8

Gently press the coconut mixture onto the cookie. Place back on the cookie sheet and repeat with remaining cookies. Freeze cookies for 10 minutes.  

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Step 9

Melt chocolate. Remove the cookies from the freezer and dip the bottom halves into the melted chocolate, letting excess drip off. Place biscuits on a parchment or wax-lined baking sheet.  

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Step 10

Pour chocolate on biscuits with a spoon or fork. Put the cookies in the fridge for 10–20 minutes to set the chocolate, then eat!  Cookies can be refrigerated or stored at room temperature in a cool, dry place.  

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Step 11

Floral Separator

Also see

Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe