Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels

I'm embarrassed to say just how many cookie dough pretzels I've made since Thanksgiving. A LOT ought to cover it. Actually, I shouldn't be embarrassed by how many I've made, just by how many I've eaten. Again, A LOT ought to cover it.

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels

The idea and the basis for this recipe come from Sally's Baking Addiction. Gorgeous photos...always, always delicious treats over there.

These cookie dough pretzels will be the ultimate treat for New Year's Eve...to bring to a party or to eat at home while wearing your jammies. I'll give you one guess as to what I'll be doing.

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

I knew I'd be making these for lots of people, and even though I ignore that "don't eat raw flour" warning for myself, it was running on repeat in my brain as I thought about making these for a crowd. The cookie dough here doesn't have egg, so no worries there...it was the flour.

SO. I TOASTED THE FLOUR. It's a super easy fix to your raw cookie dough worries.
Do you have raw cookie dough worries? 


toasted flour for safe-to-eat cookie dough | bakeat350.net

Easy peasy. Pour the flour onto a parchment-lined sheet. Don't skip the parchment; you'll see why in a minute.

Spread in an even layer and bake at 350 :) for 10 minutes.

toasted flour for safe-to-eat cookie dough | bakeat350.net

See the cracks in the baked flour?

toasted flour for safe-to-eat cookie dough | bakeat350.net

Use the parchment to pour into a bowl. You'll see that the flour is a little clumpy from baking. Whisk all of the clumps out.

Now it's time to make the safe-to-eat cookie dough!


Cream the butter and sugars. (I like salted butter in my cookies, so that's what I use here. It feels right.) Mix in the milk and vanilla.


Beat in the flour, then stir in mini chocolate chips.

safe-to-eat cookie dough

Use a 2-teaspoon cookie scoop to scoop out the dough.

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

Press between two small pretzels. The two-teaspoon amount is perfect.

ghirardelli dark melting wafers

Next up...chocolate! I like Ghirardelli melting wafers. It tastes great and you don't have to worry about melted chocolate chips getting sticky or adding shortening for consistency.

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

Dip half of each pretzel into the chocolate. Place on a parchment or waxed-lined sheet. Place in the refrigerator to set.

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

Store in the fridge.

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net


Toasted Flour Cookie Dough Pretzels

1 1/4 cup unbleached, all-purpose flour
1/2 cup salted butter, cut into chunks
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla
1/8 teaspoon kosher salt
1/2 cup mini chocolate chips
pretzels
1 10-ounce package Ghirardelli dark melting wafers

Preheat oven to 350. Line a cookie sheet with parchment.

Spread the flour into an even layer. Bake for 10 minutes. Lift the parchment and use as a funnel to transfer flour into a bowl. Whisk out any clumps. Set aside.

Cream the butter and sugars together until light and fluffy. Beat in the milk and vanilla. In two additions, add the flour on low speed. Scrape the bottom and sides of the bowl, mixing until well-combined. Stir in the mini chocolate chips.

Use a 2-teaspoon scoop to portion out the cookie dough. Press each dough portion between two pretzels and place on a lined cookie sheet. Freeze for at least 15 minutes.

Melt the dark chocolate wafers according to package instructions. Dip half of each pretzel sandwich into the melted chocolate. Place on a lined cookie sheet and put in the refrigerator to set.

Once set, remove to a storage container and keep in the fridge.
*adapted from Sally's Baking Addiction

Toasted Flour (read: completely safe to eat) Cookie Dough Pretzels | bakeat350.net

Cookie dough pretzels! You need them! 



10 comments

  1. Can’t wait to make these! And I never knew raw flour was a thing, guess I’m a reckless cookie dough eater. ��

    ReplyDelete
  2. Bridget, I learned about the raw flour danger about a year ago. I was amazed! So many times, bowls have been licked and dough tasted by myself, my sibling, and my own kids! It's real, too, my goodness! Thanks for the killer recipe! Looks divine.
    Nancy

    ReplyDelete
  3. These look so yummy, and they totally made me remember that my 5-year-old and I made dipped pretzels last Saturday that I totally forgot to take to Christmas at both families. More for us! = ) ~ Jamie

    ReplyDelete
  4. Just curious, does toasting the flour change the flavor in any way?

    ReplyDelete
  5. They look Wonderful! Thanks for the recipe!

    ReplyDelete
  6. Wow, the chocolate looks delicious and it looks funny

    ReplyDelete
  7. Many thanks for this amazing post!

    ReplyDelete
  8. I have read through other blogs, but they are cumbersome and confusing more than your post. I hope you continue to have such quality articles to share with everyone! I believe a lot of people will be surprised to read this article!

    ReplyDelete

Thank you so much for taking the time to comment! Happy baking! :)
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