Cookie Dough Pretzel Bites — Eggless, safe-to-eat cookie dough is sandwiched between two mini pretzels and dipped in chocolate. These bites make a delicious gift or party treat.
This recipe uses eggless cookie dough, so you can enjoy the batter without worry. That makes these pretzel bites ideal for sharing at parties, gifting to neighbors, or packing for holiday treats.
They’re simple to make, attractive on a platter, and always a crowd-pleaser. The combination of salty pretzel and sweet cookie dough is a favorite for good reason.
These bites are quick to assemble, and the frozen step helps them hold their shape while you dip them in chocolate. They look professional but are very approachable to make at home.
My favorite part is the contrast of salty and sweet. The cookie dough also works well as mix-ins for homemade ice cream or simply eaten from a spoon. Below you’ll find the full recipe with step-by-step instructions.
Ready to make these? Enjoy—and share them with friends and family!
Be sure to try these Peanut Butter Pretzel Bites too!
Cookie Dough Pretzel Bites
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Ingredients
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) brown sugar, gently packed
- ¼ cup (50 g) granulated sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 1 ¼ cup (150 g) all-purpose flour, cooked*
- ⅛ tsp salt
- ½ cup (85 g) mini chocolate chips
- 56 mini pretzels
For Dipping:
- 6 oz (170 g) semi-sweet chocolate chips (about 1 cup)
- 1 tsp coconut oil or shortening (to thin the chocolate)
Instructions
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Pre-cook the flour for the cookie dough. Spread the flour on a parchment-lined baking sheet and bake for five minutes at 350°F (175°C). Let the flour cool completely before using. (Lift the edges of the parchment to pour the cooled flour into the mixing bowl.)
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Line a large baking sheet with parchment paper or a silicone mat and set aside.
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In a large bowl with a handheld mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and creamy. Add the milk and vanilla and mix to combine.
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Add the cooled cooked flour and salt all at once and mix slowly until the dough is fully moistened. Stir in the mini chocolate chips.
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Roll the dough into small balls—about 1½ to 2 teaspoons each, depending on desired size. Sandwich each dough ball between two mini pretzels and place on the prepared baking sheet. Freeze the assembled bites for 20 minutes to firm up.
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While the bites chill, melt the chocolate with the coconut oil or shortening in the microwave in 20-second intervals, stirring between each interval until smooth. Dip each frozen pretzel bite halfway into the melted chocolate and return to the baking sheet. Refrigerate the dipped bites for at least 15 minutes to set the chocolate.
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Store the finished pretzel bites covered in the refrigerator for up to 5 days.
Notes
- Flour can contain naturally occurring bacteria and should not be consumed raw. Be sure to cook the flour before using in this eggless cookie dough.
Nutrition
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Calories: 140 |
Carbohydrates: 19.8 g
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Protein: 1.7 g
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Fat: 7 g
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Sugar: 8.5 g
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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