Cookie Dough Pretzel Bites

These no-bake cookie dough pretzel bites are the perfect sweet-and-salty treat—featuring creamy edible chocolate chip cookie dough sandwiched between mini pretzels and dipped in rich melted chocolate. With no oven required and just a few ingredients, they’re quick to assemble and irresistible to snack on. Ideal for parties, movie nights, or anytime your cravings strike.

Why You’ll Love This Recipe

These cookie dough pretzel bites strike the perfect balance of texture and flavor—crunchy, creamy, salty, and sweet all in one bite. They’re easy to make ahead, completely no-bake, and safe to eat thanks to heat-treated flour. You can customize them with your favorite chocolate, add-ins, or even switch up the dough. Whether you’re looking for a fun treat for kids, a party snack, or a holiday dessert platter addition, these bite-sized goodies never disappoint.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookie dough:

• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 cup all-purpose flour (heat-treated*)
• 1/2 cup mini chocolate chips
• Pinch of salt

For assembling:

• Mini pretzels (about 50 pieces)
• 1 1/2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil or shortening

*To heat-treat flour: Spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool before using.

Directions

1. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and well combined.
2. Mix in the vanilla extract and milk.
3. Stir in the heat-treated flour, salt, and mini chocolate chips until a soft, scoopable dough forms.
4. Scoop out small teaspoons of dough and roll into balls.
5. Sandwich each dough ball between two mini pretzels and gently press to form bites.
6. Place assembled bites on a parchment-lined baking sheet and freeze for 20–30 minutes to firm up.
7. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring between each until smooth.
8. Dip each pretzel bite halfway into the melted chocolate and place back on the lined sheet.
9. Chill for another 10–15 minutes until the chocolate is set.
10. Store in the refrigerator or enjoy immediately.

Servings and timing

This recipe yields approximately 25 pretzel bites.
Prep time: 20 minutes
Chill time: 30 minutes
Total time: 50 minutes
Calories per bite: 130 kcal

Variations

• Different Chocolate: Use white, milk, or dark chocolate depending on your preference.
• Add a Drizzle: Drizzle with contrasting melted chocolate for a decorative finish.
• Nutty Twist: Stir chopped nuts into the cookie dough or sprinkle crushed nuts on top of the chocolate.
• Festive Touch: Top with holiday sprinkles or sea salt before the chocolate sets.
• Peanut Butter Option: Replace part of the butter with peanut butter for a nutty flavor.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 1 week.
These bites are best served chilled or at room temperature.
Freezing is also an option—store in a freezer-safe container for up to 1 month. Let thaw for a few minutes before eating.

FAQs

Is it safe to eat raw cookie dough?

Yes—this recipe uses heat-treated flour and contains no eggs, making it safe to eat raw.

Can I skip heat-treating the flour?

It’s recommended to heat-treat flour to eliminate any risk of bacteria, even in no-bake recipes.

Can I make these dairy-free?

Yes, use plant-based butter, dairy-free chocolate, and a non-dairy milk of your choice.

Can I use store-bought edible cookie dough?

Yes, for a shortcut, you can use your favorite ready-made edible cookie dough.

Can I double the recipe?

Absolutely. This recipe doubles well for parties or larger gatherings.

How long do these keep?

They keep in the fridge for up to 7 days or in the freezer for a month.

What type of pretzels should I use?

Mini pretzel twists work best for size and shape, but pretzel squares can also be used.

Why is coconut oil used in the chocolate?

Coconut oil helps thin the chocolate for smooth dipping and creates a glossy finish when set.

Can I add other mix-ins to the cookie dough?

Yes, try mini M&Ms, sprinkles, or toffee bits for added flavor and fun.

Do they need to be frozen before dipping?

Freezing helps firm up the cookie dough so it doesn’t fall apart when dipped into warm chocolate.

Conclusion

Cookie dough pretzel bites are a delightful no-bake treat that combines nostalgic cookie dough flavor with the crunch of salty pretzels and the richness of chocolate. Quick to prepare and highly customizable, they’re perfect for snacking, sharing, or gifting. Whether you’re making them for a party, a holiday tray, or just because, these bites will quickly become a favorite.

Cookie Dough Pretzel Bites

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These Cookie Dough Pretzel Bites are the ultimate no-bake treat—edible chocolate chip cookie dough sandwiched between mini pretzels and dipped in rich chocolate. Sweet, salty, and snackable, they’re perfect for parties, holiday trays, or anytime you crave a fun and easy dessert.

• Author: Asma
• Prep Time: 20 minutes
• Chill Time: 30 minutes
• Total Time: 50 minutes
• Yield: 25 bites
• Category: Dessert, Snack
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the cookie dough:

• 1/2 cup unsalted butter, softened

• 1/4 cup brown sugar

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 2 tablespoons milk

• 1 cup all-purpose flour (heat-treated*)

• 1/2 cup mini chocolate chips

• Pinch of salt

For assembling:

 

• Mini pretzels (about 50 pieces)

• 1 1/2 cups semi-sweet chocolate chips

• 1 tablespoon coconut oil or shortening

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Instructions

1. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until smooth.

2. Add vanilla extract and milk. Mix until combined.

3. Stir in heat-treated flour, salt, and mini chocolate chips to form a soft, edible dough.

4. Scoop small teaspoons of dough and roll into balls. Sandwich each ball between two pretzels and press gently.

5. Arrange on a parchment-lined baking sheet and freeze for 20–30 minutes.

6. In a microwave-safe bowl, melt chocolate chips with coconut oil in 20-second intervals, stirring until smooth.

7. Dip each pretzel bite halfway into the chocolate and return to the sheet.

8. Chill again for 10–15 minutes until chocolate is set.

9. Store in the fridge or serve immediately.

*To heat-treat flour: Spread flour on a baking sheet and bake at 350°F (175°C) for 5 minutes to kill bacteria.

Notes

• Use dairy-free butter and chocolate for a vegan version.

• Great for make-ahead dessert platters or edible gifts.

• Try peanut butter chips or white chocolate for fun flavor swaps.