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Cookie Dough Recipe

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★★★★★

4.8 from 73 reviews

This no-bake cookie dough recipe features safe-to-eat dough made with heat-treated flour, brown sugar, and butter, combined with mini chocolate chips and sandwiched between pretzel twists. Each treat is then dipped halfway in melted chocolate for a delicious sweet and salty snack that’s perfect for any occasion.

Ingredients

Scale

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 semi-sweet chocolate chips or chunks (melted)
  • 1 tbsp vegetable oil

Assembly

  • Pretzels (enough for sandwiching cookie dough balls)

Instructions

  1. Heat treat the flour: Place the all-purpose flour in a microwave-safe bowl and microwave it for 60-90 seconds, stirring halfway through the time. This process ensures the flour is safe to eat raw. Let the flour cool completely before using.
  2. Cream butter and sugar: In a medium mixing bowl, cream together the softened butter and brown sugar until smooth and well combined.
  3. Add milk and vanilla: Mix in the milk and vanilla extract thoroughly until the batter is uniform in texture.
  4. Form the dough: Gradually sprinkle in the cooled, heat-treated flour and mix to form a dough. Then fold in the mini chocolate chips to distribute evenly.
  5. Chill the dough: Place the dough in the freezer for 10 minutes to reduce stickiness and make it easier to handle.
  6. Roll dough balls: Once chilled, roll the dough into ½-inch diameter balls, working one at a time to prevent sticking.
  7. Assemble pretzel sandwiches: Place the dough balls onto a baking sheet lined with parchment paper or a silicone mat. Then, sandwich each cookie dough ball between two pretzels and set them back onto the prepared sheet.
  8. Melt the chocolate: Combine the semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and smooth.
  9. Dip sandwich treats: Dip each cookie dough pretzel sandwich halfway into the melted chocolate coating, then return them to the baking sheet.
  10. Chill to set: Transfer the dipped pretzel sandwiches to the fridge or freezer to allow the chocolate to harden before serving.

Notes

  • Heat-treating the flour is important to eliminate any harmful bacteria commonly found in raw flour.
  • Using mini chocolate chips in the dough gives a better balance of chocolate in every bite.
  • Freezing the dough briefly makes it easier to roll and handle without sticking to your hands.
  • You can use either parchment paper or a silicone mat on your baking sheet for easy removal and cleanup.
  • If you prefer a sweeter offset, try swapping pretzels with graham crackers for the sandwich base.
  • Store these treats refrigerated in an airtight container for up to one week.

Keywords: cookie dough no bake, pretzel cookie dough sandwiches, edible cookie dough recipe, chocolate dipped cookie bites, easy no bake dessert

Find it online: https://biteandenjoy.com/cookie-dough-recipe-2/