Salted Pretzel Nutella Cookie Ice Cream Sandwiches Recipe

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Particularly those filled with milk chocolate caramel and chocolate hazelnut spread. I love holiday sugar cookies, but you know I'm all about chocolate, and these cookies? They're perfection for chocolate lovers!  

– 6 tablespoons unsalted butter – 4 ounces bittersweet chocolate chopped, mine was 60% – 6 ounces dark chocolate chopped + extra for dipping later – 3 large egg – 1/2 cup granulated sugar – 2 teaspoons vanilla extract – 2 ounces cream cheese softened – 3/4 cup all-purpose flour – 2 tablespoons dark chocolate/Dutch process cocoa powder – 1/4 teaspoon baking powder – 1/4 teaspoon salt – 36 teaspoons chocolate hazelnut spread – 36 milk chocolate covered caramel – SALTED POMEGRANATE SUGAR – 2 tablespoons granulated sugar – 2 tablespoons flaky sea salt divided – 1 teaspoon pomegranate juice – 1-2 drops red gel food colorin

Ingredient

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Salted Pomegranate Sugar Mix sugar and 1 tablespoon salt in a bowl. Add food colouring and pomegranate juice. Mix everything with your hands until the sugar is mixed and scarlet (or pink without food colouring).   

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Step 1

Instructions

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Spread the mixture evenly on the cookie sheet and dry at room temperature for 2-3 hours. Mix with the remaining tablespoon of salt after drying. Put mixture in jar and shut.  

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Step 2

Chocolate-hazelnut-caramel stuffed brownies Melt butter, bittersweet chocolate, and dark chocolate in a microwave-safe bowl or cup. Stir until melted in 30-second intervals in microwave.  

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Step 3

Allow to cool completely. Also works over a double grill. Mix flour, cocoa powder, salt, and baking powder in a small basin. Set aside. 

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Step 4

Beat sugar and eggs in an electric mixer bowl on high for 4 minutes until pale and frothy. Beat in vanilla extract, cream cheese, and melted chocolate/butter for 1-2 minutes. 

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Step 5

Combine everything by scraping the bowl sides. Stir the dry ingredients with a wide spatula until combined. Wrap the dough in plastic and let it sit on the counter for 10-15 minutes to firm. 

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Step 6

Preheat oven to 350°F. Put parchment paper or a silpat on an ungreased baking pan. After greasing your hands with canola oil (cooking spray works great, although water can also be used), scoop out 1 spoonful of dough.  

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Step 7

Spread a scant teaspoon of hazelnut spread in the centre of a slightly flattened dough circle. Add chocolate-covered caramel. Scoop and slightly flatten another tablespoon of dough.  

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Step 8

Seal the edges after placing the dough over the caramel/hazelnut spread. With remaining cookie dough, repeat. Bake 9-10 minutes. Cool on the baking pan for 5 minutes.  

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Step 9

After cooling, softly dip/drizzle in melted dark chocolate and sprinkle with pomegranate sugar. Serve warm or cool and store in an airtight jar for four days.  

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Step 10

Floral Separator

Also see

Peanut Butter Stuffed Chocolate Chip Skillet Cookie Recipe