Hands down, this is by far one of my favourite recipes from 2016! If you know me, you know that sweet + salty is my favourite combination, and I can’t get enough of it.
Enter in these delicious Chocolate Dipped Cookie Dough Pretzels… They are dangerously good 😐 I suggest making DOUBLE– trust me! The cookie dough center doesn’t contain any eggs so it’s completely safe to eat raw 🙂
I took half of these to work & the other half I sent along with my boyfriend to his office. It was overall a thumbs up, but most of my co-workers just hated me for bringing them in as they couldn’t stop eating them (sorry, not sorry!)
I got this recipe from my favourite baking blogger Sally, who runs Sally’s Baking Addiction. Seriously, you need to check her stuff out 🙂 I visit her website daily, as well when I’m in need for some baking inspiration.
Make sure to make a batch of these for your next party, I promise they’ll be the biggest hit 😉 . Also, if you do make them, make sure to let me know how it went in the comments below! As well, you can tag me on instagram @thelastcourse & #thelastcourse.
Chocolate Dipped Cookie Dough Pretzels
- Servings: 25-30 pretzel sandwhiches
- Time: 1 1/2 hours
- Author: Recipe adapted from Sally’s Baking Addiction
- 1/2 cup Stirling Creamery Unsalted butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 1/4 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup mini chocolate chips
- 60-70 mini pretzels
- 8 oz semi-sweet chocolate chips
- 1 teaspoon shortening
- Line a baking sheet with parchment, and set aside.
- With a stand mixer, or hand held mixer, beat together the butter, brown sugar & granulated sugar on medium speed for 2-3 minutes or until light and fluffy.
- Add in milk and vanilla and mix until combined.
- Mix in the flour & salt on low speed, then turn to medium-high speed until combined.
- Stir in mini chocolate chips.
- Roll the dough into balls, 2 teaspoons each, and slightly press in between two pretzels.
- Place on the lined baking sheet & freeze for 20 minutes.
- In the meantime, melt the chocolate and shortening in the microwave (or over the stove using a double boiler). If using a microwave, use 30 second intervals & stir in between.
- Remove the cookie dough bites from the freezer, and dip them each halfway into the melted chocolate. Place them back onto the baking sheet & refrigerate for at least half an hour to let the chocolate set.
- Keep in the fridge in an air-tight container for up to 5 days.