Cookie Dough Pretzel Bites are a delicious egg free treat perfect for parties! Chocolate Chip Cookie Dough is sandwiched between two mini pretzel twists and dunked in chocolate in this no bake recipe.
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Why These Bites are Best
These Cookie Dough pretzel bites are so easy to make. And even easier to eat! I can’t resist popping one in my mouth every time I walk by.
- Eggless cookie dough that’s safe to eat raw!
- It’s pressed between pretzels for a sweet and salty twist.
- Dip them in dark chocolate, white chocolate or a mix of both!
- Sprinkles at a festive pop of color!
- The bite size makes them perfect for sharing.
If you were the kid who was always sneaking bites of raw cookie dough from the mixing bowl, this cookie dough dessert is for you! Only now you don’t have to be sneaky about it. You’ll love sharing these pretzel bites with your family and friends.
- Cream cheese – This makes up the base of the cookie dough. Use the kind that comes in sticks, not the spreads in tubs.
- All purpose flour – Make sure to heat treat your flour before using it in this recipe.
- Mini chocolate chips – The small size of the morsels is perfect for bite sized cookie dough treats. Semi-sweet or milk chocolate are both good options.
- Pretzel twists – You can use salted or unsalted, depending on how much salty flavor you like.
- Ghirardelli melting wafers – For dipping the pretzel bites. The melted wafers set up smooth and soft on the dipped pretzels for a great texture and “clean” appearance.
- Sprinkles – These are optional. I love using different kinds of sprinkles for different occasions!
First, get all your cookie dough pretzel bite ingredients ready.
Mix together the cookie dough and melt the chocolate wafers.
If you’re using both dark and chocolate wafers, make sure to melt them in separate bowls.
Line up mini pretzel twists on baking sheet. Drop a scoop of cookie dough onto each pretzel. I use a 1 TBS cookie scoop like this one to make them uniform.
Press a second pretzel on top. Dip half of each pretzel bite into the melted chocolate. If you’re using sprinkles, add them right away, before the chocolate starts to harden.
Let the dipped pretzel bites set for about 10 minutes before eating. You can enjoy them right away or store them in the refrigerator for later!
Heat treating is a process of heating raw flour at high temperatures. Since raw flour can contain bacteria and other less-than-appetizing microbes, heat treating is necessary for no-bake recipes with flour.
Here’s an easy guide with tips and tricks for heat treating your flour.
You can prepare these a day or two ahead of time. The bites taste best if eaten within 48 hours. After that, the pretzels start to get soft and lose their crunch.
You can, but the results won’t be as good. Chocolate melting wafers are specially tempered so the chocolate melts and sets up smooth. Chocolate chips will set up coarser with a chalky finish.
Store these cookie dough pretzel bites covered in the refrigerator. Keep chilled when not eating.
More Cookie Dough Recipes
- Easy and delicious, White Chocolate Cookie Dough Fudge is the dessert you’ve been waiting for! Packed with chunks of cookie dough, what’s not to love?
- Delicious low carb Snickerdoodle Cookie Dough Truffles. These little balls of edible egg-free snickerdoodle dough from All Day I Dream About Food are easy to make and fun to eat.
- No need to bake your cookie dough anymore. Make some Peanut Butter Cookie Dough Bars with a PB Chocolate frosting and call it done, and no eggs means it’s safe too!
- Covered in a homemade fudge sauce and made with a chocolate chip cookie crust, this No-Bake Chocolate Chip Cookie Dough Cheesecake from Real Housemoms just escalated to a dessert must have. Grab a fork, dig in, and be sure to share!
- Finally, this insanely delicious, super popular Reese’s Peanut Butter Cookie Dough Dip. Packed with peanut butter cookie dough, chocolate chips, and Reese’s, it’s a treat that everyone loves! Just be sure to make enough, this one disappears quickly!
Cookie Dough Pretzel Bites
- 4 ounce cream cheese softened
- ½ cup unsalted butter softened
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour see note
- ¼ teaspoon kosher salt
- 1 cup mini chocolate chips
- 6 ounce Ghirardelli Dark chocolate melting wafers melted (according to package)
- 6 ounce Ghirardelli White Chocolate melting wafers melted (according to package)
- sprinkles optional
- Beat cream cheese and butter until smooth and well blended. Add sugar and vanilla. Beat in flour and salt. Fold in mini chocolate chips.
- Line a large baking sheet with parchment paper. Lay a single layer of mini pretzel twists onto the parchment (about 48). Using a 1 Tbsp cookie scoop, drop a scoop of cookie dough onto each pretzel. When finished, top with a second pretzel.
- Freeze for about 15-30 minutes.
- Dip half of each pretzel bite into melted chocolate and return to parchment paper. Add sprinkles immediately. Allow to set (about 10 minutes) and enjoy!
- Be sure to heat treat the flour before assembling.
- Store in refrigerator in a covered container for up to 5 days. These are best however within 48 hours, the pretzel tends to get soft/stale.