Chocolate Chip Cookie Stuffed Soft Pretzels Recipe

February starts with the best warm Chocolate Chip Cookie Stuffed Soft Pretzels. Fill soft pretzel dough with chocolate chip cookie dough, form pretzels, and bake until golden and gooey. The pretzels are delicious and make a great dessert any day of the week. When you want good chocolate! 

Ingredient

PRETZEL DOUGH – 1 1/2 cups warm water – 1 tablespoon honey or brown sugar – 2 1/4 teaspoons instant yeast (1 packet) – 1/2 cup (1 stick) unsalted butter melted – 1 1/2 teaspoons kosher salt – 4 1/2 cups to 5 all-purpose flour – 1 egg, beaten – coarse sea salt, for sprinkling CHOCOLATE CHIP COOKIES – 1 cup (2 sticks) salted butter, at room temperature – 2/3 cup packed brown sugar – 1/2 cup granulated sugar – 2 teaspoons vanilla extract – 2 eggs – 2 1/4 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon kosher salt – 1 1/2 cups semi-sweet chocolate chips

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1

Stir water, honey, and yeast in a stand mixer basin with the dough hook. Wait 5 minutes. Add melted butter, salt, and flour and mix on low speed until mixed. 

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Instruction

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2

Turn the speed to medium and knead for 3–4 minutes until the dough is smooth and pulls away from the bowl. Add 1 tablespoon of flour at a time if the dough is too wet. 

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3

Move the dough from the bowl to a flat surface and form a ball with your hands. Add dough to a large bowl of oil and turn to coat. Cover with a clean towel or plastic wrap and let the dough double in size in a warm environment. 

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4

This takes around an hour. Meanwhile, create cookie dough. Mix butter, brown sugar, and sugar in a large bowl. Each egg should be added and beaten until creamy. Beat in vanilla. 

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5

Beat in flour and baking soda. Mix in chocolate chips. Start with a 425-degree oven. Pour warm water into a big bowl.  Roll 8 equal pretzel dough balls into 11x3-inch rectangles. 

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6

Spread 1 1/2–2 teaspoons cookie dough along each piece. Start from the other side and roll the dough into a log with toppings. Pinch seams. Use your hands to carefully roll the dough into an even cylinder and fully enclose the filling (see photographs). 

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7

Cross the right side to the left to make pretzels. Flip up and cross right-left again. Put 2 teaspoons baking soda in the heated water. Submerge two pretzels at a time in water for 30 seconds.  

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8

Remove and place 4 pretzels per parchment-lined baking sheet. Baste the tops with beaten egg wash and salt. Bake pretzels 15–18 minutes until golden brown. 

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9

Remove pretzels from oven and cool 5 minutes. Serve and enjoy! Pretzels can be reheated for 5 minutes at 350 degrees F. 

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also see

also see

Lemon Rose Shortbread Cookies Recipe