40 to 46 Original Pretzel Crisps®
½ Cup Unsalted Butter, Room Temperature
¾ Packed Cup Light Brown Sugar
2 Tablespoons Half-and-Half
1 Teaspoon Vanilla Extract
1-¼ Cup All-Purpose Flour
¼ Teaspoon Salt
½ Cup Mini Chocolate Chips
10 Ounces Dark Chocolate Chips
1 Teaspoon Coconut Oil (or shortening, if preferred)
Flaky Sea salt, for Garnish
Chocolate Sprinkles, for Garnish


  1. Line a sheet pan with parchment paper, and set aside.
  2. In a medium bowl, use a hand mixer to beat together the butter and brown sugar until light and fluffy.
  3. Add the half-and-half and vanilla extract, and mix until combined. Add the flour and the salt, and mix on low speed to combine, then increase to medium speed until the cookie dough has come together.
  4. Add the mini chocolate chips and mix until just combined. Using a spoon, scoop out roughly a tablespoon of dough and shape into a flatten oval, about the size of a Pretzel Crisp®.
  5. Sandwich the cookie dough oval between two Pretzel Crisps®, pressing together lightly so as not to break the pretzels. Place each cookie dough sandwich on the parchment-paper-lined sheet pan.
  6. In a small bowl, combine the dark chocolate chips and coconut oil. Microwave on high, in 30-second intervals, until melted and smooth.
  7. Dip each pretzel sandwich halfway into the melted chocolate. Allow any excess chocolate to drip off and place back on the sheet pan. Sprinkle with sea salt and/or chocolate sprinkles.

Recipe courtesy of Tip Hero