I bet those that follow me on Instagram knew this post was coming. Our Saturday Fatterday was just destined to include these adorable bites as soon as I spotted them.
I was innocently looking for a new recipe to take to a potluck on Sunday when I stumbled on this recipe and thought yep! it’s happening! (But not for the potluck…just for me! haha)
There’s not much better than a recipe that starts with safe-to-eat, easy-to-make cookie dough balls.
You should probably have an accountability partner in the kitchen with you that will make sure you don’t eat half the dough in the making of the balls. Not an easy feat, I assure you.
I seriously could have eaten the entire tray just like this, but let’s keep riding the train to Awesome Town.
Sweet + Salty. Was there ever a better math equation on the planet? I don’t think so.
Squish the dough into little pretzel sandwiches. And freeze, yes FREEZE, them for at least 20 minutes.
They come out sturdy and firm and ready for their close-up. It’s time to 1-UP them to the next level of amazing.
Oh. My. God. Did I just make your day, or what? You know what a perfect summertime dessert or snack looks like? It’s this. Something that comes together quickly, that doesn’t involve your oven pre-heating, that doesn’t require you to get out your stand mixer. The livin’ might be easy in Summertime, but so should the cookin’.
Just be ready with your goodbyes when you start down the path of no return with these babies. You’ll be saying them before you know it. ‘Cause, you know, 20 bites equal a serving.
Or something like that.
The countdown to the next Saturday Fatterday starts now!
Cookie Dough Pretzel Bites
Slightly adapted from Sally’s Baking Addiction
1/2 c. unsalted butter, softened to room temperature
1/2 c. brown sugar (light or dark is fine)
1/4 c. granulated sugar
2 Tbs. milk
1 tsp. vanilla extract
1 and 1/4 c. all-purpose flour
generous pinch of salt (at least 1/6 tsp.)
1/2 c. mini chocolate chips
bag of mini pretzels
6 oz. semi-sweet chocolate (I used baking chocolate bars)
1 tsp. shortening, optional
Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl using a handheld mixer, beat the butter and two sugars together on medium speed until light and creamy. Add the milk and vanilla extract and mix until combined. 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. The dough will be thick and crumbly, just keep mixing until it comes together. Mix in mini chocolate chips by hand.
Roll the dough into small balls (use a mini pretzel to gauge the size you want). Sandwich balls between two mini pretzels and place on prepared baking sheet. Freeze for 20 minutes.
While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in the microwave, stirring every 20 seconds. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. 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 five days—or two days, which is roughly how long they’ll last.
*But wait, there’s more: Sally makes a chocolate peanut butter version. Shut the front door!*