Friday, May 2, 2014

Cookie Dough Pretzel and Oreo Bites

My poor husband has been looking for the Cookie Dough Oreos every time we go to the store.  I was beginning to think they were a hoax until I looked it up and somehow stumbled onto this wonderful recipe for the Cookie Dough Pretzel Bites on Sally's Baking Addiction.  Admittedly, after looking at the recipe I was a little skeptical with how her edible cookie dough would taste, so I looked for the cookie dough cafe version which I love.  After searching and searching, another common theme of ours, we couldn't find it.  I decided I would either have to put the recipe on the back burner or suck it up and try it.  Obviously I chose the second option, otherwise this post wouldn't exist.   
All the positive comments this recipe received were astounding, but it was the comments regarding variations that made me try the oreos.  It was a win-win situation.  I got to try a new recipe, and Kevin got cookie dough oreos!  The homemade edible cookie dough turned out to be amazing!  It was just as good, if not better, than the store bought kind.  I do have to warn you though, these are super filling.  I had one and was full, though Kevin powered through 4!  Seriously, how does he stay so skinny?!?!  GRRRR!!  

Cookie Dough Pretzel Bites
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar
1/4 cup granulated sugar
2 Tablespoons milk or cream
1 teaspoon vanilla extract
1 and 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup mini chocolate chips
40-50 pretzels (I used oreos as well)
8 oz semi-sweet chocolate, such as Ghirardelli (I just used some of the extra mini chips and it turned out great)
1 teaspoon shortening, optional
  1. Line a large cookie sheet with parchment paper or a silicone baking mat.
  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/oreos and place on prepared baking sheet. Freeze for 20 minutes.
  4. While the pretzel bites are chilling, melt the chocolate with the shortening for about 1 minute in mircrowave, 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.

Yummy edible cookie dough!


  1. Replies
    1. Thank you Pamela! They were very filling. I love your blog, it's amazing!