Cookie Dough Pretzel Bites

Super easy to make and super easy to devour. I made these on a Saturday morning before Nick even got out of bed - that’s how fast you can make them!

INGREDIENTS

1 stick unsalted butter , softened
3/4 cups light brown sugar , tightly packed
1 tsp vanilla extract
1/8 tsp salt
3/4 cups + 2 Tbsp all-purpose flour
|2 1/2 Tbsp heavy cream
1/2 cup chocolate chips
Approximately 50 small pretzels 

For dipping:

1 1/2 cups Baker’s Milk Chocolate melting bars
2 Tbsp sprinkles

DIRECTIONS

• In a stand mixer (or using a hand-mixer), cream together your butter and brown sugar until light and fluffy.

• Stir in vanilla extract.

• Sprinkle in salt and stir well.

• With mixer on medium-low speed, gradually add in your all-purpose flour until all ingredients are completely combined. Be sure to stop your mixer periodically to scrape down the sides and bottom of the mixing bowl with a spatula.

• Gradually add heavy cream to mixture until completely combined (again, pausing to scrape sides and bottom of bowl).

• Stir in mini chocolate chips.

• Scoop out a heaping tablespoon of dough and roll it in your hands to form a ball*. Slightly flatten with your palm, and place it on top of one pretzel. Sandwich with anther pretzel, and set aside on a wax-paper-lined cookie sheet.

• Repeat until all of the cookie dough has been sandwiched.

• Melt your chocolate according to the instructions on the package.

• Once chocolate has melted, take your pretzel-sandwiches one at a time and dip them halfway into the chocolate. Return to wax paper and immediately sprinkle with nonpareils or sprinkles, if using.

• Repeat until all sandwiches have been dipped and sprinkled.

• Allow chocolate to set before eating by placing in the refrigerator for at least 20 minutes.