PRETZEL COOKIE DOUGH BITES

November 20, 2017


I was hopping around the blogosphere a few weeks ago and someone had mentioned making cookie dough pretzel bites, of course, I can’t remember who it was. if it was you, please leave me a comment so I can give credit where it’s due! it just so happened that I was planning for a gameday party and I decided to add these babies to my menu. I will just cut to the chase… I made 40 of these pretzel cookie dough bites, we had 13 people over, and not a single cookie dough bite was left. plus, I only ate 2 of them. I think you get the picture, these are a definite must-make!

ingredients:
-1/2 c. unsalted butter, softened to room temperature
-1/2 c. packed light brown sugar
-1/4 c. granulated sugar
-2 T. milk or cream, I used almond milk
-1 t. vanilla extract
-1 1/4 c. all-purpose flour
-1/8 t. salt
-1/2 c. mini chocolate chips
-60-80 pretzels
-6 oz semi-sweet chocolate
-1 teaspoon butter, optional

instructions:
1. line a large cookie sheet with parchment paper or a silicone baking mat. set aside.

2. 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.

3. 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. keep mixing until it comes together. mix in mini chocolate chips. [you can easily put this dough in saran wrap and refrigerate for a few days if you don’t plan to put together the cookies yet – this worked great for me!]

4. roll the dough into balls, about 2 teaspoons of dough per sandwich. don’t use too much dough, or it becomes too much of a mouthful once you get the pretzels on! sandwich balls between two pretzels and place on prepared baking sheet. freeze for 20 minutes.

5. while the pretzel bites are chilling, break up the chocolate and melt with the butter for about 1 minute in mircrowave, stirring every 20 seconds. the butter is used to thin the chocolate out. dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet.

6. 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.

makes ~40 cookies. adapted from sally’s baking addiction.

Written by Lauren for Lauren Alford Design 

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