Cookie Dough Bites


Delicious, safe to eat cookie dough, sandwiched between 2 salty pretzels, dipped in tempered chocolate. The cookie dough recipe uses both light brown and granulated sugar that balance each other well. Paired with the pretzels, this treat is the perfect combination of sweet and salty. Easy to make ahead for snacks and packing in lunch boxes.

Prep Time
Cook Time
Cookie Dough Bites
Meet the Chef: Tara Wilkinson

Tara Wilkinson is a self taught baker, who has found joy in baking for her family and sharing her developing talent with the world through social media. She doesn’t believe in keeping recipes a secret, and is happy to help any who cross her path enjoy the baking process too!

4 dozen
  • 1 Cup Butter
  • ¾ Cup C&H® Light Brown Sugar
  • ¾ Cup C&H® Granulated Sugar
  • 2 ¼  Cups Flour (heat treated)
  • 1 Tsp Salt
  • 1 Tsp Vanilla Extract
  • 1 Cup Mini Chocolate Chips 
  • 3-4 Tbs Milk
  • 80 Square Pretzels
  • 2 Cups chopped Chocolate

Step 1

Cream together Butter and C&H light brown and granulated sugars. Add Flour, salt, vanilla extract, and mini chocolate chips

Step 2

Add 1 TBS of milk at a time until the mixture comes together, pulling cleanly away from the side of the mixing bowl

Step 3

Scoop dough into small balls, Just smaller than the pretzels. Sandwich dough balls between two pretzels, pushing together lightly, making sure the pretzels are evenly spaced and aligned. Refrigerate

Step 4

Temper your chopped chocolate by microwaving 1 and 3/4 cups in the microwave at 30 second intervals until smooth. Once smooth, add in remaining 1/4 cup and stir again

Step 5

Prepare baking tray with wax/parchment paper, or silicon mat. Remove Cookie Dough/pretzels from refrigerator and carefully dip 1/2 into melted chocolate. Set on prepared surface. Once all are dipped, move tray to refrigerator to set for 10-15 minutes. Store any extra cookie dough bites in an air tight container in the refrigerator for up to 2 weeks

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