Baked to Perfection

Chocolate chip cookie dough Pretzel Bites

 

These are a best at school for all of my friends. I used the cookie dough from my edible (eggless) chocolate chip cookie dough!

 

 

 

INGREDIENTS:

• 1/2 cup unsalted butter, softened to room temperature

• 1/2 cup packed light brown sugar

• 1/4 cup granulated sugar

• 2 Tablespoons milk or cream

• 1 teaspoon vanilla extract

• 1 and 1/4 cups all-purpose flour

• 1/8 teaspoon salt

• 1/2 cup mini chocolate chips

• 40-50 pretzels, such as Pretzels Crisps or Rold Gold

• 8 oz semi-sweet chocolate, such as Nestle

 

DIRECTIONS:

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. (about 3 min but more if you want it more creamy)

3. Add the milk and vanilla extract and mix until combined. Turn the mixer off.

4. 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.

5. Fold in chocolate chips.

6. Roll the dough into balls, about 2 teaspoons of dough per sandwich, but you can do more or less depending on what size sandwich you want.

7. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.

8. While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in mircrowave, stirring every 20 seconds.

9. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet.

10. Refrigerate the dipped bites for at least 10 minutes to allow the chocolate to set. You can have them in the fridge for up to 5 days.