A perfect party snack, these are a delicious combo of cookie dough, salty pretzels, and the all-important choco-coat. How could you go wrong? And to make sure everything stays right, you start off by toasting the flour, if not the eventual dough, as raw flour can have E. coli and no one needs to deal with that.

Ingredients:

• 1 1/4 cup unbleached, all-purpose flour
• 1/8 teaspoon kosher salt
• 1/2 cup salted butter, room temperature
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips
• pretzels
• 8-10 ounces melting chocolate

Preheat oven to 350 degrees. Line a sheet pan with parchment/a silpat. Spread the flour evenly on the pan and bake for 10 minutes.

Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.

Cream the butter and sugars in a medium bowl until light and fluffy.

Beat in the milk and vanilla.

Add the flour in two batches, beating on low.

Stir in the mini chips by hand.

Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.

You could get a handful more with small dough balls, but…why?

Melt your melting chocolate according to package instructions. Dip half of each sandwich into the chocolate, shaking off the excess, and place back on your lined sheet.

Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.

Cookie Dough-filled Pretzel Sandwiches

From Bake at 350.

• 1 1/4 cup unbleached, all-purpose flour
• 1/8 teaspoon kosher salt
• 1/2 cup salted butter, room temperature
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1/2 cup mini chocolate chips
• pretzels
• 8-10 ounces melting chocolate

Preheat oven to 350 degrees. Line a sheet pan with parchment/a silpat. Spread the flour evenly on the pan and bake for 10 minutes. Lifting the parchment, use it to pour the flour into a bowl and whisk out the clumps. Add the salt and set aside.

Cream the butter and sugars in a medium bowl until light and fluffy. Beat in the milk and vanilla, then add the flour in two additions, beating on low speed and scraping down the sides/bottom of the bowl. Stir in the mini chips by hand.

Get your pretzels and your cookie dough ready back by your pan. Scoop out two-teaspoon portions of cookie dough – an actual dough scoop would be useful and provide more even portions, but my scoop is definitely bigger than that. Sandwich each ball of dough between two pretzels and squeeze until they hold together, then place on the pan. Once all the dough has been sandwiched, freeze all the sandwiches for at least 15 minutes.

Melt your melting chocolate according to package instructions. Dip half of each sandwich into the chocolate, shaking off the excess, and place back on your lined sheet. Refrigerate until set, then transfer to a tupperware and store any you don’t eat right away in the fridge.