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Welcoming in February with the best warm Chocolate Chip Cookie Stuffed Soft Pretzels. Homemade soft pretzel dough, stuffed with homemade chocolate chip cookie dough, shaped into pretzels, and baked until golden on the outside, and soft and gooey inside. These pretzels are every bit as delicious as you’re imagining, and make for the perfect indulgent dessert any day of the week. Meaning…when you’re in need of a really good chocolate fix!
Word on the street is that many of you are experiencing temperatures of -20 degrees. At least that’s what I’m seeing come through my DM’s on Instagram. Honestly, even though I live in the cold and snowy mountains of Colorado, I still think that’s wayyyy too cold. We are not experiencing these -20 degree temperatures, but I’m feeling sympathy for all of you out there who are.
And to show my support, I baked us up the very best weekend treat I could possibly imagine. Because when it’s too cold to leave your house, there’s no better use of your time than to bake. Especially when it’s literally freezing outside, and especially after a long week. Anyone else so happy it’s finally Friday?
I know I am. I’m also excited to share these pretzels with you all, and to welcome in the month of February. I actually loved January, but with February comes the excitement of longer days, fresh-cut flowers, and chocolates for Valentine’s Day. In general, just a fun month ahead.
OH! And today is my brother Brendan’s birthday! See, it’s such a good day. Hmm, let’s see, he’s 29 today! Wishing I could share these pretzels with him, but I’m sure he’s eating well and enjoying the Cali sunshine.
OK, moving along, let’s talk details.
If any of you have been reading for a good number of years, this is what I am calling a “retro” recipe. It’s an older HBH recipe that I’ve recreated to make easier and better. And honestly, to resurrect it from the HBH graveyard that’s 2,000+ recipes deep…
Not even kidding.
So I made these cookie stuffed pretzels years and years ago, but I think I love them more this year. I mean, my gosh, these are quite possibly one of the best desserts I’ve ever come up with. They’re warm, chocolatey, doughy, a little salty, and all kinds of delicious.
Start with the pretzel dough. Don’t fear it, it’s so easy. You just need a handful of ingredients, mostly water, flour, and a little bit of time. While the dough is rising, make the cookie dough.
Now, I just used my favorite homemade cookie dough. Since these pretzels are a little over the top as is, I didn’t want to overwhelm things with a fancy cookie dough. Sometimes simple is best. That said, I did switch it up slightly by using semi-sweet chocolate chunks, but you can use chocolate chips or chocolate chunks, either is great.
To assemble, simply roll the pretzel dough out into ropes, flatten, add a little cookie dough to the center, seal, and form the dough into pretzels (see photos for references). I will say that your first pretzel is most likely going to look the worst. There will probably be a few holes throughout the dough.
DO NOT let this scare you off. Having a few holes in the dough is totally fine and just leaves room for the cookies to ooze out a little while baking, which is delicious for the end results. So don’t stress.
As you continue to make and shape the pretzel, each will get a little easier and you’ll get the hang of things. The bottom line, no matter what your pretzels end up looking like, they will, without a doubt, taste DELICIOUS! And that’s all that matters.
I made these with the Super Bowl in mind, as they’re the perfect game day dessert. But let’s be honest, you should probably make these today, since it’s Friday, you know just for a little practice. And then again on Sunday for the Super Bowl. Oh, and then maybe even again for Valentine’s Day later this month…
Basically every other week is ideal. Because salty soft pretzels + chocolate chip cookie dough is truly what you lay awake at night dreaming about.
Dramatic? Yes.
True? YES.
Happy Friday guys! Stay warm and enjoy some seriously good cookies this weekend!
If you make the cookie stuffed soft pretzels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chip Cookie Stuffed Soft Pretzels
Servings: 8
Calories Per Serving: 1296 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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
Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.2. Add the melted butter, salt, and flour to the mixture and mix on low-speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.3. Meanwhile, make the cookie dough. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs, one at a time, beating until combined and creamy. Beat in the vanilla. Add the flour, and baking soda, beat until combined. Stir in the the chocolate chips.4. Preheat the oven to 425 degrees F. Fill a large bowl with warm water. 5. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2-2 tablespoons cookie dough along the length of each piece. Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together. Very gently roll the dough with your hands to form an even cylinder and fully enclose the filling (see above photos).6. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Add 2 tablespoons baking soda to the bowl of warm water. Submerge the pretzels in the water, 2 at a time for 30 seconds. Remove and transfer to a parchment paper lined baking sheet, placing 4 pretzels on each baking sheet. Brush the tops with the beaten egg wash and season liberally with salt. Bake for 15 to 18 minutes or until pretzels are golden brown.7. Remove pretzels from oven and let cool 5 minutes. Serve and enjoy! If needed, the pretzels can be reheated in a 350 degrees F. for 5 minutes.
Made these for my grandson’s 11-birthday sleepover. They were a fabulous hit! In fact, I’ve made two of your pretzel recipes in one week. Pumpkin Beer Soft Pretzels a week ago today for halftime of the Notre Dame football game and these for a gaggle of “always hungry” boys. I love your pretzel dough recipe; absolutely perfect. Of course the Choc Chip Cookie Pretzels can’t be boiled in a water and baking soda bath, but I think I like the warm water in a big bowl bath technique better. I’m think I’ll use that for future recipes.
I am so happy to hear that Linda! Happy Birthday to him! I hope you had an amazing weekend! xTieghan
Hello,
I love these pretzels, but mine always puff up too much. They don’t look very pretty, but taste fine. Any suggestions?
Thanks!
Hey Tess, these pretzel are just messy and extra puffy! There really is not way to avoid it. I would say if they taste great not to worry about the puffiness. Mine do the same whenever I bake these! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
This looks so good! Definitely going to make, thank you!!!!
Thank you so much Rachel! xTieghan
Made this for our movie night last night & the kids loved them. We watched Tim Burton’s Alice in Wonderland. & i think the dessert was fitting, the crazy combo of a pretzel & choco chip cookie… it was like we went down the rabbit hole too! LOL! who would have thought that it goes so good together.
Great recipe me & the kids couldn’t stop eating it.
Thank you.
Yes, so perfect! I am so glad you all loved these and they turned out perfect for the night! Thank you Karen! xTieghan
me again! (i commented above about a flax egg, but trying to “reply” to that comment isn’t working.) i made these with energ egg replacer instead of a flax egg, and the cookie part still tasted delicious. i did run into two medium problems, though:
1. just like someone else mentioned, when i dipped the pretzels in the baking soda solution, they started weirdly dissolving. i ended up racing through this step, and i’m not sure how it affected the final product.
2. i started out using 2 tbsp of cookie dough per pretzel, but after a couple pretzels i realized i was never going to use up all the cookie dough, so i increased it to about 3 tbsp each, and still by the end i had a massive amount of cookie dough left! i have no idea how anyone else didn’t run into this same thing… i’m not sure i even used up half the cookie dough! did i totally misinterpret a step or something? they still tasted good, but i wanted more cookie in the cookie/pretzel ratio.
HI Alyssa, It is really hard for me to know what is happening since you’ve changed a lot about the recipe. I am not sure how your changes have affected the dough. So sorry, but I don’t really know how to answer your question. In general, there will always be dough leftover, but only about 1/4 of the cookies dough should be left. let me know if there is anything else I can help with.
Excited to make these! Can I assemble the pretzels ahead of time, and store in the fridge or freezer, or would this affect the dough?
HI! You can assemble ahead and keep in the fridge for up to 2 days. Dip in water and then . bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Two of my favorite things!! Love the sweet and salty vibes!
Thank you so much Elizabeth! xTieghan
I finally had a minute to sit down and read this post and let me just say Oh. My. God. These look so good! I’ve been gluten, dairy and sugar free for almost a year but on my next cheat day this is top on my list. Also, your blog is amazing 🙂
Thank you so much Aimee! I hope you absolutely love these pretzels! xTieghan
Hi,
This is the best healthy gluten free cookie ever i have tasted. your instructions are very clear nobody can go wrong.
i have used TJs GF rolled oats and made the oat flour out of it. I made it in the evening and for breakfast we
were left with only one :). Thank you so much for all your efforts for trying and putting the perfect recipe here for all of us.
I have to try another batch since new to baking can i replace 1/2 c coconut oil with – 1/4 cup applesauce or 1/4th cup pureed bananas and 1/4 cup coconut oil. will that work ? .
Thanks
Dunkin
Hey Dunkin, I am thinking you have the wrong cookie recipe? Can you check the recipe you have a question for? thanks!
YUM!!!! These turned out sooo good! Also made half the batch as plain pretzels with the same recipe, I just didn’t stuff them… made a version of your buffalo cheese dip from another recipe, and my family devoured them all within half an hour!
Wow that is so amazing to hear Gill! Thank you so much!
This recipe looks amazing and that’s exactly what I have been looking for since Christmas! I wanted to make Pretzels for my little brothers but with a sweet version (they love salted pretzels) and your recipe is a great base to start off with so thanks! 🙂 Recently I was inspired when I saw your posts of sweet dough rolls and created this recipe:
https://bitesofbaking.com/breakfast/gingerbread-rolls-orange-chocolate-filling/
Bloggers like you are a great source of inspiration to develop recipes so thanks for sharing 😉
Will try to make your recipe soon!
I hope you love this recipe, Eva! Thank you so much!
Yup these turned out perfect though the color on mine doesn’t look as good as yours but they tasted amazing.
The recipe is quick to assemble and felt so effortless, granted that could of been cause I was so excited about trying them!
I am so glad you loved these Andii!
The pictures look amazing, and even though it sounds enticing, the end product was strange. Found out after making them, that usually pretzels are boiled in soda water, then baked. In this recipe, putting them in warm soda water for 30 second causes the dough to dissolve. So I only dipped the rest quickly before baking. I was able to shape them correctly but the missing boiling instructions, caused them to puff large in the oven, losing the desired shape. The cookie dough also cooked faster, and erupted out of the dough in spouts. In the end the cookie part was crunchy. Maybe fixing the instructions will result in a better end product. Not a pretzel that one would dip in a delightful cheese fondue though.
Hi! I am so glad you like the photos but are there any questions I can help you with for this recipe? Please let me know!
I had to make these after you posted about them on Instagram. I’m currently DEVOURING one. I love the sweet and salty combo. Absolutely delicious and so simple! Thank you!!
YES! I love to hear that! Thank you so much Kacie!
These sound ridiculously delicious Tieghan! What a treat!
Thank you so much Mary Ann!