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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!

overhead photo of Chocolate Chip Cookie Stuffed Soft Pretzels

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.

Chocolate Chip Cookie dough on soft pretzel before baking

Chocolate Chip Cookie Stuffed Soft Pretzel before baking

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.

Chocolate Chip Cookie Stuffed Soft Pretzels on baking sheet after baking

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.

overhead close up photo of Chocolate Chip Cookie Stuffed Soft Pretzels

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.

Chocolate Chip Cookie Stuffed Soft Pretzels broken apart

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!

Chocolate Chip Cookie Stuffed Soft Pretzel torn apart and chocolate oozing out

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

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Calories Per Serving: 437 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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. 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.
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  1. Re-discovered this recipe and made a double batch this weekend (actually 2 batches of the dough — one of the cookie filling). Instead of dividing the dough into 8 balls and rolling it out, I rolled out a large rectangle (24×12) and cut it into 8 long strips. They are sooooo delicious.

    1. Hi Lara,
      Wonderful! I really appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  2. Love these! I was struggling to get the dough rolled out even enough so my husband suggested running it through a pasta roller after its divided up to get it even and thin enough to fill with cookie dough and roll. Genius (don’t tell him I said that). But definitely made a huge difference. Such a unique recipe and always a hit!

    1. Hey Lisa,
      Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan

  3. 5 stars
    My friend always makes these & they’re my favorite thing. The pretzel & cookie are totally separate textures, and it’s just such a weird concept and interesting mouth feel. I drool thinking about them.

  4. 3 stars
    I thought I was going to be head over heels for this recipe, because I love cookies and I love soft pretzels (especially homemade ones!), but I feel like the pretzel and the cookie flavors just butted heads and didn’t really let either shine. 😕 The pretzel itself was good and the cookie-part itself was good, but I don’t feel like they complimented each other very well somehow. I’d make both separately again, though 🙂 Overall I’d rate this 3.5/5⭐️.
    I will say that I needed to roll my pretzels out to about 4″x18″ for me to be able to make the classic pretzel shape with the cookie filling (maybe I used more filling?). And I had a ton of cookie filling leftover that made about a dozen cookies (that I baked at 350F for around 11 minutes). Not complaining about the leftover cookies though! 😄

    1. Hey Kaley,
      Thanks so much for giving the recipe a try, I am so sorry you did not love the end results. Please let me know if I can help in anyway! xTieghan

  5. Sorry for posting a new comment. Pressing “Reply” did not work for me.

    I tried different recipes because I wanted to make the recipe vegan.

    If you have happen to have any suggestion for good stuffed pretzels recipe, which happens to be vegan, I would very much like to try it 🙂

  6. Thank you for the recipe

    I have tried it (although with different type of pretzel dough, but a recipe that I have used before).
    I have also used a different recipe of cookie dough for the filling.

    I have a few questions, and would appreciate if you could help me figure out how to improve the recipe:

    1) After rolling a piece of dough to a rectangle, I put an even layer of cookie dough, and closed the dough as you showed in the video. I then tried to roll it in order for the string to be as thin as possible, but at some point, the filling just comes out of the dough (I have tried to put less filling). And after making the pretzel shape, submerging it in the water, and then baking, the shape proofed so much that it was not as nice looking as a pretzel should look.
    How do you put enough filling, while rolling thinly enough, to keep the nice shape of the pretzel?

    2) After baking, the amount of filling didn’t feel much. There was much more dough than filling.

    3) While the pretzels were tasty, the cookie dough inside was not done. It felt partially baked.
    Maybe its because of the type of cookie dough?

    1. Hey there,
      Thanks so much for trying the recipe! Unfortunately, since you used both a different pretzel dough recipe and a different cookie dough recipe, it is hard for me to say why you could be having issues with the recipe. I would give the recipe a try with my ingredients and instructions and let me know how that goes!! xTieghan

  7. I made these and they are incredible, just so much for one pretzel! Do you think I could make the pretzels half the size this time to make 16 pretzels?

    1. Hey Marissa,
      I am thrilled this recipe was enjoyed, thanks so much for giving it a try! Yes, that would work well! 🌷xTieghan

    1. Hey Samantha,
      Yes, that would work just fine for you! I hope you love the recipe, let me know how it tuns out! xTieghan

    1. Hey there,
      Was there anything you may have adjusted in the recipe? It is hard to say what could have gone wrong without seeing the final results. xTieghan

    2. It’s possible that the butter or the eggs were too cold. It’s also possible that you beat the cookie dough a little too long. Those factors tend to result in lighter/cakeier cookies. I don’t know for sure since I’m not a food scientist, but I’ve run into these kind of results with cookies before and those have been the issues for me at times. Hope this may have given you somewhere to start investigating your conundrum! 🙂

    1. Hey Christina,
      The middle will be soft and gooey. I hope you love the recipe, let me know how they turn out! xTieghan

  8. Can I shape these and place them in the fridge until ready to bake… up to overnight? Take them out of the fridge and leave them to rest for 30 minutes to an hour before dipping and baking? Thanks!! Looking forward to trying!

  9. 5 stars
    I saw these in a Facebook group the other day and had to try! Mine are not pretty – but they smell delicious and are waiting to be devoured for the Puppy Bowl tomorrow! I omitted the egg wash for the pretzel and used a plant based butter instead. I also used a vegan cookie dough I had in the freezer from a couple of months ago. I used Babish Culinary Universe’s cookie recipe, replaced the two eggs with flax eggs, and added vegan dark and white chocolate chunks. The little scrap I tasted from the side was to sooo good! Thanks for the recipe, super simple to follow!

  10. These look delicious! Do you think I could make smaller pretzels/increase the servings without ruining the recipe?