Chocolate Dipped Cookie Dough Pretzels

Chocolate Dipped Cookie Dough Pretzels

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.

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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 🙂

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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.

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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.

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Chocolate Dipped Cookie Dough Pretzels

Ingredients

  • 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

Directions

  1. Line a baking sheet with parchment, and set aside.
  2. 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.
  3. Add in milk and vanilla and mix until combined.
  4. Mix in the flour & salt on low speed, then turn to medium-high speed until combined.
  5. Stir in mini chocolate chips.
  6. Roll the dough into balls, 2 teaspoons each, and slightly press in between two pretzels.
  7. Place on the lined baking sheet & freeze for 20 minutes.
  8. 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.
  9. 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.
  10. Keep in the fridge in an air-tight container for up to 5 days.

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