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Ingredients
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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Instructions
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
@lovliecakes
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!
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