Cookie Dough Pretzel Bites

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 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. Replace the egg with cream or milk. 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.)

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: 20-25 pretzel bites
  • 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


Comments are closed.

  1. 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!

    1. Hey Anna – love to hear that! Both of the pretzel bite recipes are always a hit, especially at parties. Happy New Year!

  2. I can’t believe I haven’t had these in my life sooner! I just made them and they were super easy and even tastier than I imagined! Thank you so much for this genius brainchild. I ended up using a 1/2 TBSP to measure as I was having a bit of trouble with consistent sized balls and it worked great. And it made about 30 bites so can’t go wrong there! I’ve been making your salted caramel chocolate chip cookies for a few months now. I can’t wait to try more recipes!

    1. I’m happy to hear that you made and loved these! You’ll have to let me know which recipes you try next Catryn.

  3. I can’t wait to try these! I was wondering how long they’ll keep after making them? a few days?

    1. Hey Danielle! You’ll love them. I haven’t met someone who doesn’t! I note in the recipe… 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.

  4. Lovely!!!!!!!!!!!
    Last week my friend Trace came over to my house, and we had practically nothing to do after we chatted for hours.
    So since we’re both baking addicts, I said, “Well, why not bake?”
    And, well, we were out of ideas so we stumbled upon this recipe…
    How! Did! You! Do! This!
    It’s such a lovely snack, and it doesn’t even require the oven!
    Thanks, Sally!

    1. Hey Emily! I’m very happy that you guys made and loved these bites! They’re so simple to make.

  5. These look amazing, but so do the peanut butter ones, I cant make both, urg first world problems, which ones would you say are the most favored lol

  6. THIS IS THE BEST SNACK EVER! I wonder if you could make it with snicker doodle dough? Sorry, but I really like snicker doodles, so I couldn’t help asking!

    1. Perhaps without the eggs in that dough, yes!

  7. I didn’t have any of the classic pretzel shape but I had stick pretzels so what I did was I made the cookie dough and used the pretzel as the stick and dipped the cookie dough in chocolate like normal. It looked like a cake pop and it was delicious!

  8. Okay seriously?!! Your website is ridiculous! I’m obsessed and drooling and pinning everything. Also I’m really upset that you’re so skinny! lol 😉

  9. 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!

  10. Just found this recently! Used white chocolate and food coloring to bring to a 4th bbq! Thanks!

  11. I was wondering if you can freeze them?

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

  12. 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.

  13. Which recipe is the one that is cupcake shaped with a pretzel on top? Not the cookie dough bites dipped in chocolate but another one with just a pretzel on top and chocolate layered with something else, unless they are the same recipe and they look different. I saw the pic on your cookbook page near the bottom.

    1. My pretzel peanut butter cups? Yep, that recipe is in my cookbook.

  14. Hi Sally, is it possible to double this recipe? Thanks!

    1. Absolutely!

    2. I doubled it when I made them on Monday and they turned out great. I used a hand mixer and a larger bowl.

  15. It’s not as good as Ghirardelli, but would Candyquik work for the chocolate?

    1. Absolutely.

  16. I just made these Monday night to take to work on Friday and OMG! I tasted the dough a little as I was making them and I thought it tasted a little floury and was a little worried about them overall. I tried 2 last night and they were so much better than I expected them to be.  The only change I made was I used chocolate candy-quik instead of melting chips and I doubled the batch. Right now my brother is threatening to not let me take them out of the house for my work lunch on Friday. 

  17. 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

  18. 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.  

  19. Do you need the brown sugar for the dough or can you skip it?

    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. 

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

  21. 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.   

  22. Bernice @ Doughverload says:

    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!

  23. 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!

  24. 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. 🙂

  25. 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.

  26. 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!

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

  28. 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.

  29. 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!!

  30. 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.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally