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  • 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

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Prep Time: 20 minutes / Cook Time: 20 minutes / Yields: 4 dozen
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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Recipe by

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!