Cookie Dough Recipe

Introduction

This edible cookie dough recipe is a delightful treat that’s safe to enjoy without baking. Creamy, sweet, and filled with chocolate chips, it’s perfect for satisfying your cookie cravings any time.

Ingredients

• 1/2 cup softened butter (1 stick)
• 2/3 cup brown sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (heat treated)
• 1/2 cup mini chocolate chips
• 3/4 cup chocolate chips or chunks (melted)
• 1 tbsp vegetable oil
• Pretzels for sandwiching (quantity as desired)

Instructions

1. Step 1: Heat treat the flour by microwaving it in a microwave-safe bowl for 60-90 seconds, stirring halfway through. Set aside to cool completely.
2. Step 2: In a medium mixing bowl, cream together the softened butter and brown sugar until smooth. Then mix in the milk and vanilla extract.
3. Step 3: Gradually sprinkle in the cooled, heat-treated flour and mix until a dough forms. Fold in the mini chocolate chips gently.
4. Step 4: Place the dough in the freezer for about 10 minutes to reduce stickiness. Then, roll the dough into ½ inch balls, working one by one.
5. Step 5: Arrange the dough balls on a baking sheet lined with parchment paper or a silicone mat.
6. Step 6: Sandwich each dough ball between two pretzels and place them back on the baking sheet.
7. Step 7: Combine the melted semi-sweet chocolate chips or chunks with vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals until melted and smooth, stirring in between.
8. Step 8: Dip each pretzel sandwich halfway into the melted chocolate, then return to the baking sheet.
9. Step 9: Refrigerate or freeze the cookie dough pretzels until the chocolate hardens before serving.

Tips & Variations

• Make sure to heat treat the flour properly to ensure it’s safe to eat raw. This step is crucial.
• Try swapping mini chocolate chips for peanut butter chips or white chocolate chips for a different flavor.
• Use flavored pretzels, like honey mustard or cinnamon sugar, to add an extra twist.
• Add a pinch of salt to balance the sweetness if desired.

Storage

Store leftover cookie dough pretzel bites in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month. Allow refrigerated treats to come to room temperature for a few minutes before enjoying, or eat straight from the fridge for a cool, refreshing bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to heat treat the flour?

Raw flour can contain harmful bacteria, so heating it in the microwave kills any potential pathogens, making the dough safe to eat without baking.

Can I use regular chocolate chips instead of mini ones?

Yes, you can, but mini chocolate chips distribute more evenly throughout the dough, giving a better texture and chocolate balance.

Cookie Dough Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

This no-bake cookie dough recipe offers a safe-to-eat treat featuring heat-treated flour and a mix of mini chocolate chips. The dough is rolled into balls, sandwiched between pretzels, and dipped in melted chocolate for a deliciously fun and easy dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: Approximately 20 cookie dough pretzel sandwiches 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 1/2 cup softened butter (1 stick)
• 2/3 cup brown sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (heat treated)
• 1/2 cup mini chocolate chips

Chocolate Coating:

• 3/4 cup chocolate chips or chunks (melted)
• 1 tbsp vegetable oil

Instructions

1. Heat Treat the Flour: In a microwave-safe bowl, heat the all-purpose flour for 60-90 seconds, stirring halfway through to ensure even heating. Allow it to cool completely before using to make the dough safe to eat.
2. Cream Butter and Sugar: In a medium mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy. This forms the base of your cookie dough.
3. Add Liquids and Flour: Mix in the milk and vanilla extract until combined. Gradually sprinkle in the heat-treated flour and stir until a dough forms. Fold in the mini chocolate chips evenly.
4. Chill the Dough: Place the dough in the freezer for 10 minutes to reduce stickiness, making it easier to handle and roll into balls.
5. Form Dough Balls: Roll the chilled dough into ½ inch balls, working one by one to maintain shape and consistency.
6. Assemble with Pretzels: Sandwich each cookie dough ball between two pretzels, gently pressing to combine without squeezing out the dough, then place on a baking sheet lined with parchment paper or a silicone mat.
7. Melt Chocolate: Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
8. Dip Pretzel Sandwiches: Dip each cookie dough stuffed pretzel halfway into the melted chocolate and return it to the lined baking sheet to set.
9. Chill to Harden: Transfer the dipped pretzel sandwiches to the fridge or freezer to allow the chocolate to harden fully before serving.

Notes

• Heat treating the flour is important to make the dough safe to eat raw.
• Freezing the dough before shaping helps reduce stickiness for easier handling.
• Use parchment paper or a silicone baking mat to prevent sticking during assembly and dipping.
• For a darker chocolate flavor, use semi-sweet or bittersweet chocolate chips.
• Store leftovers in an airtight container in the refrigerator for up to one week.

Keywords: cookie dough, no bake dessert, chocolate chip, pretzel dessert, easy cookie dough recipe, safe cookie dough