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Eggless cookie dough stuffed between two salty pretzels and dunked into chocolate.

cookie dough pretzel bites on a yellow plate

I made today’s sweet & salty cookie dough treats on a whim last week. I had just finished shooting my Cookie Dough Lovers Ice Cream Pie, and I just had to make another cookie dough treat. I mean who doesn’t love cookie dough? Sticking your fingers into that forbidden mixing bowl for a “taste.” Then another taste, and again and again.

cookie dough pretzel bites on a silpat baking mat

All you have to do is make a batch of cookie dough. It’s not exactly like our baked chocolate chip cookies, since we’ll replace the egg with cream or milk and use heat-treated flour. Roll the dough into a ton of balls, about 2 teaspoons of dough per ball. Try to resist taste testing the cookie dough. I dare you!

cookie dough balls on a silpat baking mat

Press the cookie dough between two salty pretzels.

These cookie dough bites are the epitome of salty/sweet!

hand holding cookie dough sandwiched between 2 pretzels

Freeze the cookie dough/pretzels before dipping into the chocolate. Chilling them for about 20 minutes makes them MUCH easier to handle when you are dunking them in the chocolate. Otherwise, the cookie dough will separate from the pretzels and fall apart.

Time for some chocolate. Because the only thing to make cookie dough better is… more chocolate.

2 images of melted chocolate in a bowl with a spoon and a hand dipping a cookie dough pretzel bite into melted chocolate

stack of cookie dough pretzel bites

Perfectly sweet, indulgent cookie dough stuffed between two salty pretzels and dunked into a bath of chocolate.

hand holding a cookie dough pretzel bite

This cookie dough fudge is egg-free and can be made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.) We use heat-treated flour in other cookie dough favorites like chocolate chip cookie dough sandwiches, cookie dough cupcakes, and cookie dough fudge. So many fun options for all my fellow cookie dough lovers!

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
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cookie dough pretzel bites on a yellow plate

Cookie Dough Pretzel Bites

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour
  • Yield: 2025 pretzel bites 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Safe-to-eat cookie dough stuffed between two salty pretzels and dunked into chocolate. Addicting!


  • 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 pure vanilla extract
  • 1 and 1/4 cups heat-treated all-purpose flour* (spoon & leveled)
  • 1/8 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 4050 pretzels
  • 8 oz semi-sweet chocolate, such as Ghirardelli
  • optional: 1 teaspoon shortening


  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. 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.
  3. Roll the dough into balls, about 2 teaspoons of dough per sandwich. The amount of dough per sandwich may vary; it depends how thick you want each dough filling. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
  4. While the pretzel bites are chilling, break up the chocolate and melt with the shortening for about 1 minute in microwave, stirring every 20 seconds. The shortening is used to thin the chocolate out. 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 5 days.


  1. Heat Treated Flour: See note/instructions above recipe or purchase it online.

Keywords: cookie dough pretzel bites

Reader Questions and Reviews

  1. I actually chilled the dough after I plopped them on a baking sheet. Only for 5 minutes, enough time to be able to roll the dough so it wasn’t sticky. Worked wonders! And instead of using regular pretzels, I used chocolate covered pretzels to skip one step. Thank you! They taste amazing@

  2. I made these for a NYE party, along with the chocolate covered pretzel peanut butter bites. They were a hit! Thanks for sharing! Your recipes are always my favorite!

  3. What if you dont have a mixer?? Will this recipe still work I wonder. I really want to make it!

    1. Hey Tracy! It’s very hard to cream butter without a mixer. You can try, but it will take quite a bit of arm muscle!

    1. They freeze pretty well. I froze them = for about 1 month before and they were great! The pretzels stay crunchy.

  4. I love these! I’m making them for a family get together and I know they will be a hit. I did however, add a little bit more vanilla to kill the flour taste as well as some cinnamon. It tastes wonderful, thanks for the recipe.

  5. We made these twice in a week  – once for a bridal shower sweet table (rave reviews,) and another time just because they are so delicious and easy.  Great no-bake treats  for warm weather

  6. So, I didn’t have time for dipping, but the cookie dough, alone, was fabulous.  My daughter keeps begging me to buy the egg-less cookie dough featured on Shark Tank; Harris Teeter sells it for $7.  This is much cheaper and totally delicious!  I plan to freeze it and use it in my cookie dough cupcake recipe next.  

    1. I’ve started making my own brown sugar! I kept running out of it, so I looked up its ingredients to find a more efficient way. All it has in it is white granulated sugar and molasses. One TBS molasses to every cup of sugar. Let it mix in a mixer for about 5 minutes. 

      My personal preference is that a chocolate chip cookie without brown sugar simply is not a chocolate chip cookie. In some of her other posts, Sally talks about the brown sugar having to do with the texture of the dough. However, I suppose that doesn’t really matter here. 

  7. I made this for school potluck and everybody love it! So yummy and easy! Thank you for sharing!

  8. Love this receipe and have mad it twice now.  But on my second try I mad a second batch and for some reason the dough came out darker.  Any idea why?   I used the exact receipe both times.   

  9. Wow, you’re right, raw cookie dough is just my kryptonite! I feel like these would be awesome a choc chip cookies with a pretzel pressed into the top before baking and dipped into chocolate afterwards!

  10. I’m think I’m going to add a sprinkle of crushed candy cane on top of the melted chocolate and add them to my Christmas Cookie plates! Yum!

  11. So if I store these in the fridge- would it be okay to send some in my husband’s lunch? I wasn’t sure if 4+- hours at room temperature would be okay or not. 🙂 I would love him to be able to enjoy them at work too!! 

    1. A few hours at room temperature is absolutely OK! I just don’t recommend keeping out if it’s really hot, like on a picnic table in the summertime. 🙂

  12. Sally! I was pushed into a baking position out in the gulf of Mexico back in 2014….I learned about your site through my spouse and next thing you know, I had to make 300 of these at a time.

    Your website saved my job.

  13. Has anyone tried to make these with GF flour? I’ve made the recipe before as written and LOVED these. I’d like to make them for my mom who is gluten free, but I don’t know how the GF flour will be unbaked. Any suggestions would be greatly appreciated!

  14. These are always a hit!  Just made them for our New Years Eve party!  Love these!!!

  15. I stumbled upon these planning my menu for the holidays (yes, I’m that kind of planner) and just wanted to say that these freeze surprisingly well! You loose a little bit of snap in the pretzels, but still delicious.

  16. Absolutely amazing recipe! I have made this several years for Christmas. I add fun colored sprinkles after melting the chocolate. I always double the recipe because I end up eating so much when I am making it! Follow the directions with no modifications and it will come out great!!

  17. Wonderful recipe. I made these tonight and they were a hit. I didn’t have chocolate chips so I used mini m&ms, still they were amazing.

  18. Hi Sally,
    I read that it’s recommended to bake the flour before using in raw cookie dough, so that it doesn’t hold any health risks. Do you recommend baking the flour?

  19. This is a great super bowl snack! Doubled the recipe, brought them to a potluck and they were gone in less than 30 minutes. 🙂

    1. One of my favourites and so easy. These are pretty much a dessert coz by the time you’ve squashed a ball of cookie dough between 2 pretzels and dipped it in chocolate its a few mouthfuls but who cares haha. Made a massive bowl of them and the whole thing went over dinner.

  20. Hi Sally! Thinking about making these. Can the heat-treated flour be made beforehand and stored? Or should it be used immediately?

    1. Hi Michelle, you can make the heat treated flour ahead of time and store in a tight container. Hope you enjoy these!

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