Eggless cookie dough stuffed between two salty pretzels and dunked into chocolate.
I made today’s sweet & salty cookie dough treats on a whim last week. I mean who doesn’t love cookie dough? Sticking your fingers into that forbidden mixing bowl for a “taste.” Then another taste, and again and again.
All you have to do is make a batch of cookie dough. It’s not exactly like our baked chocolate chip cookies, since we’ll replace the egg with cream or milk and use heat-treated flour. Roll the dough into a ton of balls, about 2 teaspoons of dough per ball. Try to resist taste testing the cookie dough. I dare you!
Press the cookie dough between two salty pretzels.
These cookie dough bites are the epitome of salty/sweet!
Freeze the cookie dough/pretzels before dipping into the chocolate. Chilling them for about 20 minutes makes them MUCH easier to handle when you are dunking them in the chocolate. Otherwise, the cookie dough will separate from the pretzels and fall apart.
Time for some chocolate. Because the only thing to make cookie dough better is… more chocolate.
Perfectly sweet, indulgent cookie dough stuffed between two salty pretzels and dunked into a bath of chocolate.
This cookie dough fudge is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it—flour is usually baked in a recipe.) We use heat-treated flour in other cookie dough favorites like chocolate chip cookie dough sandwiches and cookie dough cupcakes. So many fun options for all my fellow cookie dough lovers!
Cookie Dough Pretzel Bites Recipe
Description
Safe-to-eat cookie dough stuffed between two salty pretzels and dunked into chocolate. Addicting!
Ingredients You’ll Need
Instructions
- Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl using a handheld or stand mixer with a paddle attachment, 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.
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