Arrange a piece of parchment on a baking sheet. Place a cooling rack over the parchment lined baking sheet and arrange all of the pretzel thins on top.

In a double boiler, melt the chocolate until it's pourable.

Pour half of the chocolate over the pretzel thins and let the chocolate set. If you're in a hurry, you can place the entire baking/cooling sheet in the fridge to make the chocolate set faster. Once the chocolate has set, flip the pretzels over and pour the remaining melted chocolate on the other half and let them set.

Once all of the pretzel thins are coated in chocolate and cooled, transfer them to a freezer safe bag and freeze for at least 10 minutes.

Once chilled, place about 2 tablespoons on butter on one pretzel thin and sandwich another pretzel on top. Put the entire Chocolate Covered Pretzel Cookie Butter Sandwich in the freezer for about 10 minutes before eating. Repeat the process with the remaining pretzels and cookie butter.