I’ve been on a huge sweets kick lately. Something new and different for me, right? Anyone else eat dinner, and like five minutes later need something sweet? This just fills that little itty bitty, nagging craving for me.
It’s (egg free) cookie dough, smooshed in between two pretzels, then dipped in chocolate. It’s simply wonderful. They’re really easy to make, and have this great salty-and-sweet combination that I love. Plus, I’m addicted to eating raw cookie dough. It may be the reason some days that I bake cookies at all.
This recipe comes from Sally’s Baking Addiction (via Pinterest). Check your Pinterest boards right now. I bet you have something from Sally on there already and you didn’t even know it. I feel like she and I would get along really well. She comes up with some delicious looking baking goods, and I may dedicate this whole fall season to trying all the different kinds of donuts on her site.
Read on for the recipe.
Cookie Dough Pretzel Bites
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tbsp. milk or cream
- 1 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 1/8 tsp. salt
- 1/2 cup mini chocolate chips
- 40-50 pretzels
- 8 oz. semi-sweet chocolate, such as Ghirardelli
- 1 tsp. shortening, optional
Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, beat the butter, granulated sugar and brown sugar together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. Turn the mixer off and add the flour and salt. Mix on low speed at first, then turn the mixer up to medium speed and mix until combined. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips.
Roll the dough into balls, about 2 teaspoons of dough per sandwich. The amount of dough per sandwich may vary; it depends how thick you want each dough filling. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in microwave, stirring every 20 seconds. The shortening is used to thin the chocolate out. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days in an airtight container or bag.