In a stand mixer (or using a hand-mixer), cream together your butter and brown sugar until light and fluffy.
1 stick unsalted butter, ¾ cups light brown sugar
Stir in vanilla extract.
1 tsp vanilla extract
Sprinkle in salt and stir well.
⅛ tsp salt
With mixer on medium-low speed, gradually add in your all-purpose flour until all ingredients are completely combined. Be sure to stop your mixer periodically to scrape down the sides and bottom of the mixing bowl with a spatula.
¾ cups + 2 Tbsp all-purpose flour
Gradually add heavy cream to mixture until completely combined (again, pausing to scrape sides and bottom of bowl).
2 ½ Tbsp heavy cream
Stir in mini chocolate chips
½ cup mini chocolate chips
Scoop out a heaping tablespoon of dough and roll it in your hands to form a ball*. Slightly flatten with your palm, and place it on top of one pretzel. Sandwich with another pretzel, and set aside on a wax-paper-lined cookie sheet.
Approximately 50 small pretzels
Repeat until all of the cookie dough has been sandwiched.
Melt your chocolate according to the instructions on the package.
1 ½ cups dark chocolate melting wafers
Once chocolate has melted, take your pretzel-sandwiches one at a time and dip them halfway into the chocolate. Return to wax paper and immediately sprinkle with nonpareils or sprinkles, if using.
2 Tbsp nonpareils
Repeat until all sandwiches have been dipped and sprinkled.
Allow chocolate to set before eating.
Enjoy!
Notes
*If dough is too sticky, allow it to set in the refrigerator for up to 5 minutes until it is firm enough to roll. Do not allow it to chill for too long, though, or it will become too hard and you may break your pretzels trying to sandwich them around the cookie dough !*There is some buzz online about possible links between eating raw flour and E.Coli, so please eat at your own risk.