Guys. I have a serious weakness when it comes to these “little bite” treats.
Just one little bite.
I can eat offensively healthy all day, and then have just this one little bite, right?
These are so irresistible. I dare your face to make them, and then try to resist them for even a minute.
Heck even a second…
I needed some quick thank-you treats for some dear friends in the neighborhood/church, and didn’t want to turn on my panggangan for anything. It was such a toasty day, but I was perfectly content with the temperature of the apartment. No need to complicate things, right?
These are 100% no-bake. Keep that panggangan off, man. This also means the cookie-dough is 100% egg-less. The sweet & soft cookie-dough (spiked with a teeny breath of almond extract for fun) is perfectly sandwiches between two salty & crunchy pretzels. Everything is halfway-dunked in chocolate to seal the deal. I gave half the batch away, and devoured the rest.
I seriously need to give away more of the desserts I make. Especially with the guaranteed-perfect-bite-every-time ones like these! They were just so easy to make! Doubling the batch should definitely be illegal.
P.S. Don’t forget to enter this sick giveaway! It ends on Sunday, and it is catching like wildfire!
Chocolate Pretzel Cookie Dough Bites
30 pretzel bites
1/2 C (1 stick) unsalted butter, softened to room temperature
1/2 C light brown sugar
1/4 C granulated sugar
2 T cream or whole milk
1 T vanilla extract
1/4 t almond extract
1 + 1/4 C all-purpose flour
1/8 t salt
1/2 C mini chocolate chips
60 pretzels (traditional-shaped, or square)
8oz semi-sweet chocolate chips, melted
1 t vegetable oil
1. Prep a large cookie sheet with parchment paper. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and creamy, about 3 minutes. Add the milk, vanilla + almond extracts, and mix until thoroughly combined. Slowly add in the flour and salt, starting at low speed and working up to medium high speed. If dough is still crumbly after a minute or so, add in a little more milk (teeny bit) until a cookie-dough consistency is reached. Toss in mini chocolate chips and mix for a few seconds more to disperse throughout.
3. Roll the dough into small balls, about 1 t dough per sandwich. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 15-20 minutes.
4. Melt the chocolate in a microwave for 20 seconds at a time until completely melted. Stir in vegetable oil until thoroughly mixed. Dip the chilled pretzels halfway into the melted chocolate, and place back on the sheet. Refrigerate until chocolate is firm. These taste great cold or room temperature. Store in the fridge in an airtight container up to 5 days or so.
Recipe adapted from: Sally’s Baking Addiction