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These warm chocolate chip cookie stuffed soft pretzels are just perfection!

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

If you ask me, perfection is a love hate word.

I struggle with trying to be as perfect as I can be on a daily basis, which is just stupid since I am far from perfect. Far, far, far from perfect. But day in and day out I wake up every morning and try again. Try again till I just can’t try anymore. Most of the time I am pretty happy with the outcome of my day and things workout fairly decent, but then there are those days.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

I have a feeling you know what THOSE days are.

The days when no matter how hard you try to get the outcome you want so badly, it is just not going to happen and for me that can be just a tad devastating. The craziness in me makes me get up and do it all over again, but really when will I learn that perfect it just never going to be possible.

Sure, I might be able to get close, but if I am being totally honest I am pretty sure I will never be one hundred percent happy with the work I produce.

Mom, says it is something that will come with age. I am hoping she is right, but she and I run completely different. So I am not holding my breath on this one.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

With pretty much everything I do, I put my whole heart into it. I give it my all.

Some would say this is a good trait and to a point it totally is. Actually, it is the one characteristic about myself that I truly love. If it is something I truly care about. I will not give up until I meet my end goal. I get this from both of my parents, so the gene is pretty well imbedded in me.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

I am not complaining in the least.

Like I said, I am happy to be this way. Some of my brothers are the complete opposite, so I can see both sides. I like my side.Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

What I need to learn though is that not every photo I take, not every word I write, not every dish I make, not every decision I make and not every move I make can be just the way I want it to be. Like my dad says “Tieg, it is just not possible to be happy with every single thing you do.”.

Easier said (err, typed) than done.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

This post is me letting go of my perfectionist just a tad.

See, the pretzels themselves are perfection. Seriously, they are and I know that for sure.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

The photos however are definitely not some of my favorites.

I know they are not terrible, but I’m just not that excited about them. I did my best, but the pretzels, while extremely amazing in every way, are just not very photogenic.

It happens.

And I am just going to except that.

I tried, but I just could not make them prettier.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

Oh well, I am over it. I have decided that some of the best foods are just ugly ones.

I mean, practically everything that comes out of the crockpot is ugly (but delicious): steak, mushrooms (LOVE) and um meatloaf (not my favorite – but my eldest brother loves it). Yeah, ugly foods, but they are all so good.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

Can we just talk about how good these are now?

Great. I have been dying to tell you about these for too long. The idea came to me over two weeks ago and I have not stopped thinking about them since. Soft pretzels stuffed with cookies? What could be better?

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

Originally I was going to make some caramel or chocolate sauce for dipping, but then I tried them and knew that nothing was needed to make these any better than they already are.

And yes, you have to eat them warm.

Ok, you do not have to, but you should. Preferably with a nice cold glass of milk.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

As you can see, the cookie dough is going to ooze out a little. Do not freak, it is fine and delicious.

Remember, not everything can be perfect (see, I’m convincing myself). So they will ooze… slightly, but trust me, it is a good thing.

Believe it or not these are actually super simple to make. The pretzel dough is incredibly easy to work with and all you are doing is stuffing in some chocolate chip cookie dough. There is not even any boiling required. I tried, but the pretzels just fell apart, so instead they get dunked into warm water that you are going to add some baking soda to. I was nervous about not boiling the pretzels, but the dipping worked perfectly and I could not have been happier with the taste. Spot on.

Everyone, and I mean everyone, in my house fell head over heels for these.

That never happens, so you know these are good.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

WATCH VIDEO HERE:

Warm chocolate Chip Cookie Stuffed Soft Pretzels.

Prep Time 20 minutes
Cook Time 15 minutes
resting time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8 LARGE COOKIE STUFFED PRETZELS
Calories Per Serving: 979 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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Ingredients

Pretzels

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup (1 stick) unsalted butter, melted (1 stick)
  • 1 1/2 teaspoons sea salt or kosher salt
  • 4 1/2 cups to 5 all-purpose flour
  • 1 egg beaten
  • course sea salt for sprinkling

Cookies

Instructions

  • To make the pretzel dough, combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the salt and 4 1/2 cups 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 side 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 or cooking sprayl, 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.
  • About 10 minutes before you're ready to roll out the pretzel dough make the cookie dough. Combine the flour, baking soda and salt in a small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to 5 minutes. Add the eggs and beat well. Gradually beat in the flour mixture. Stir in the chocolate chips.
  • Preheat the oven to 425 degrees F.
  • Divide the pretzel dough into 8 equal balls and roll each out into a rectangle (about 11x3 inches). Spread a little 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 and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling. It is ok if some of the chocolate chips peak through, but try to avoid any large tears in the dough.
  • Take the two ends of each rope and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape. Press the ends under the pretzel to seal.
  • Grab a bowl and fill it with warm water and 2 teaspoons baking soda. Dunk each pretzel in water and then place on a parchment or silpat lined baking sheet (no more than four pretzels per sheet). Brush the tops with the beaten egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are very lightly golden and the cookies that have oozed out are golden. I started checking mine after 10 minutes, turned the pan and baked them another 6-8 minutes. You do not want to over cook the pretzels. Eat warm with a cold glass of milk.

Warm Chocolate Chip Cookie stuffed Soft Pretzels | halfbakedharvest.com

I just can’t even handle it, in their own way, these are perfect.

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Comments

  1. I know it’s a long shot, but do you by any chance have the nutritional information for this?
    I’m obsessed with this recipe so amazing !

  2. 5 stars
    Made these last night and have been requested to make them again tomorrow for my daughter’s birthday! BIG HIT! Oh WOW the salty pretzel plus the gooey dough is just the most amazing combination! Thank you for this wild combo!!!

  3. First time making these and they were so fun! The pictures are beautiful, and the writing on perfectionism is something I needed to read today. Thank you!

  4. 4 stars
    This is the best and most creative recipe ever! Im just ten and this is very easy to make. Best inspiration so far! Thanks!

  5. Your photos look pretty amazing to me! Just found this recipe on Pinterest and can’t wait to try it!

  6. 5 stars
    Loved baking this! I only made 4 and used the rest of the dough to make cinnamon sugar bites since that’s more my husbands style!
    This tasted exactly like cookie bread but better and the dough was such a pleasure to work with and had a great consistency.
    I can’t wait to make this again!

    1. I am really glad these turned out so well for you, Allie! Thank you so much for trying them! xTieghan

    1. Yes of course! I hope you love these Katie! Please let me know if you have any other questions! xTieghan

    1. HI there! That is used in the water bath. Add the sugar to the boiling water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  7. I just typed a comment in your new sweet pretzel post, and I am amazed because, as I just ‘came’ here to see the pictures, I just read:
    ‘What I need to learn though is that not every photo I take, not every word I write, not every dish I make, not every decision I make and not every move I make can be just the way I want it to be. Like my dad says “Tieg, it is just not possible to be happy with every single thing you do.”.

    And that’s exactly how I feel too xD but obviously I am wayyyyyyyyyyyyy behind you for all the photography, baking and blogging stuff, so let’s just say a big well done to you and keep going like that 😉

  8. Hi there! How much water do you use for the water bath and is there a specific temperature I should keep the water at?

    1. HI! I just fill a large pot up with water, probably around 6 cups of water. The water should be boiling, so keep it over high heat. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  9. Was worth the second trip to the grocery store. Man these things come out huge. Great recipe thanks for posting.

  10. Can you please add canola oil to the ingredients? I’ve never baked before and just went to the grocery to buy all the ingredients, got home ready to go, and realized I’ll need canola oil too 🙁

    1. Hi Jessica, so sorry for the trouble. You really done NEED the canola oil. Any kind of cooking spray or oil will work for greasing the bowl. Hope that helps and I hope you love the pretzels!

  11. I have made these twice now (they are yummy) but has anyone else had issues with the heat? 425 the first time & they were starting to burn on the bottoms without being done on the top. I ended up taking them out early & broiling the tops to get them brown. Second time I decreased heat to 375 & still burned on the bottom. Help!

    1. So sorry for the trouble! It’s 2 1/4 teaspoons yeast or 1 packet. Recipe is all fixed! Hope you love these!

  12. What does 2 1/4 mean after the ingredient yeast listed, when it says 1 teaspoons? Please explain clearly, this looks so amazing !

    1. So sorry for the trouble! It’s 2 1/4 teaspoons yeast or 1 packet. Recipe is all fixed! Hope you love these!

  13. You may think these pictures are ugly but I pinned two different ones of them they were so beautiful to me! I love your recipes and photography. Just brought your avocado brownies to a ‘must-be-gluten free’ party last month without testing the recipe first…g-free can be tricky. But I knew if it was created by you, the recipe had to be awesome, and they got rave reviews!

    I’m a nurse, so the perfection thing is an almost necessary ill for me. You can take a less than flawless photo with no catastrophe besides regret, really, but give someone the wrong medication or mistake a blood clot for a skin infection and really bad stuff can happen. So I keep reminding myself accross deccades that there is a difference between striving for real excellence and mastery, which are good things, and a need to be perfect, which is impossible and tends to sabotage your growth. Its a journey, obviously. Practice helps. Your work is inspiring and joy-giving. Keep it up!

    1. Hey Toni! I totally agree that it is a journey to learning new things and perfecting old ones. Also I am really glad you and your friends enjoyed the avocado brownies! Thank you so much!

  14. Woo! I’m entering a Super Bowl dish contest this weekend and I think I’m going to do a pretzel trio (all your recipes!) – the soft pretzels with buffalo cheddar cheese sauce, the pumpkin beer pretzels with chipotle queso, and these chocolatey bad boys. I noticed that in the former two pretzel recipes, you included baking soda, but not in this one. Is this correct? Would the bitterness of the baking soda counteract the sweetness in a bad way? Either way…I’m excited!

    1. Hey Kelly! Thank you SO much for pointing that out, Yes there should be baking soda. Recipe is all fixed! Hope the contest goes well. Good luck! 🙂

    2. opps, so sorry. This recipe is fine the way it’s written. I thought you where talking about another recipe. Hope you love them!

  15. i tried these a while back, just the thought of them is making me hungry. they were warm n the gooeey filling when you eat them fresh…ULTIMATE COmFORT FOOD!

  16. was wondering if anyone else had trouble with the cookie dough being a little raw? or is it supposed to taste like that?

    1. HI Laura, Yes, the cookie dough does come out a little raw. If you would like it more cooked, just cook the pretzels 5-8 minutes longer. let me know if you have other questions. Thanks!

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  19. THese are great! for the filling I used a chocolate cookie recipe and it was a great combo.

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  23. These look great! I’m in college, Cant wait to make these!!!! would love to know how to only make about 2 servings?
    Thanks!

  24. Ugliest /messiest thing I have ever made. They are delicious and extremely filling but I will probably never make again

  25. Okay, this is one of the neatest ideas ever! I’ve never seen a recipe like this…wow! Most definitely pinned this recipe!

  26. I am so happy I stumbled upon this recipe. However, my issue is that I don’t have a dough hook. I have a regular hand held mixer and a whisk. You can tell I’m not a big bread baker and I’ve never needed to splurge on a large mixing stand. Is there a way to make this without a dough hook?
    Please keep up the fabulous work! And from someone who only knows how to photograph her kids, you do an amazing job at photographing food! No worries! Thank you!

    1. Hey Gwen!

      You can just mix the dough with a wooden spoon until if form a soft ball. That will be fine. Hope you love these and thank you so much for all your kind words! 🙂

  27. Hi, I really want to make these, but don’t want to eat all of them myself. (Well I want to, but shouldn’t) Any ideas about how I can make them smaller to feed a crowd? I think the teachers would love them at their monthly meeting.

    1. Hey wendi,
      Instead of dividing the pretzel dough into 8, divide it into 12 or 16. This will make them smaller. Hope that helps and let me know if you have any other questions. Enjoy!

  28. O. M. G. i am not even kidding i am making these and eating the entire. batch. this is probably the best thing that has ever happened on this earth:)

  29. My friend and I made these last weekend based on your recipe. Delicious! We’re new to baking and felt pretty proud of ourselves for pulling it off 🙂 Thank you for the instructions!

  30. I’m not sure if I’m helping or hurting your compulsion to be perfect, but … here goes. The Cookzels look awesome…but this sentence? “And I am just going to except that.” should be “And I am just going to accept that.”

    Unless, of course, it was a joke. In that case, super funny! 🙂

  31. I made these big once and they were great but made them small as small cookie pretzel bites last night each one about 1 inch around…they were amazing…even better than the big ones
    Thanks for the recipe

  32. I made these over the weekend for my nieces & nephews. I made 16 pretzels so they weren’t as big. Easy to make and very yummy! Thanks for sharing your recipes. I think next time I might try a savory filling instead of a sweet one.

  33. Just made these! Followed recipe except I veganized it (Energy Egg Replacer for eggs, and Earth Balance for butter). Came out pretty good, but the cookie dough was mostly still raw on the inside. Also, we had some cookie dough left over. I think next time I will try to roll the logs thinner and leave more gaps for the cookie dough to overflow. My pretzels were thick, and almost all of the cookie dough stayed inside. Very tasty, though. Totally willing to try again. Bonus – the dough was super easy to work with.

  34. Oh my God I can’t take this. Soft pretzels are my absolute FAVORITE food & to see them combined with chocolate chip cookies? OH MY GOD!!!!!!!!!!!

  35. Wow! I want to bite into one of them right now!! 🙂 And in my opinion they look perfect! 😉

    Xo Vicki

  36. This look ridiculously amazing – is there any way I could make them in advance then freeze/refrigerate them until ready to bake?

    1. Thanks Anna!! I have have never tried making them in advance, but I think freezing/refrigerating them would work fine. Just let the pretzels defrost before cooking. Hope it works out great and you love these!!

  37. The only reason I am on here is because of how PERFECT and freaking delectable the pictures of your pretzels are! LC posted a picture of your pretzel on her site, and my mouth instantly started watering!

  38. Update: We’ve made these three times now.
    My friend takes some to school and bribes her high school students with them.
    We find that making the pretzel cookies into 12 long pretzel sticks works best for us. My pretzel sticks tend to bake more evenly than my twisted pretzels.
    *Recommended* We now melt COOKIE BUTTER for dipping the end pieces in. OMG! Cookie butter is a beautiful compliment to the salty starch of the soft pretzel, and the rich of the chocolate chip cookie dough. Perfection!

  39. My BFF and I made these last night.
    In 20 years of friendship, we’ve had very little silence. Our time together is filled with constant chatter and laughter.
    However, as we tasted these last night, you could have heard an ant fart in my kitchen. It went so silent. GOOD silent, like “a quiet moment of respect” silence and awe.
    These were delicious and perfectly balanced flavors and textures. THANK YOU!!
    (We have a joke now that this is our “spirit” or “totem” food. Some people have a spirit animal that calls to them. We now have a spirit food that deeply calls to our souls instead. LOL)

  40. Is there a substitute for dry active yeast? I have a kind of yeast that is in block form of which I have to freeze it. Can I use that instead?

    1. Hey Irene, I have never heard of that kind of yeast, so I really can’t help. So sorry, but if I were you I would just give it a try and see how it goes.
      Let me know and I hope you love these!

  41. Oh what the heck? These are amazing!! I usually don’t bake with yeast, but I will just so I can bust these out.

  42. They were awesome!!! My whole family loved them….we will definitely make these again…and again!! Thanks!!

  43. Oooooops….I think I figured it out….the egg is used for the egg wash you apply right before baking!! YAY!! 🙂

  44. My daughter and I are making these as I type…..I am a little confused about the egg mentioned in the list of ingredients needed for the dough recipe….when do I add it to the mixture, it says add water, sugar, yeast, and butter, add salt and flour, mix…then knead the dough and let sit…when was I supposed to add the egg?? HELP!! 😮

  45. This came across my Tumblr dashboard on Saturday, & I decided to make this for my German food-themed meetup on Sunday. They were a hit!

    I don’t really make bread so I was worried. I was also worried because it looked like the cookie dough was still raw — I just left it at a lower temp for a few more minutes. Now, I’m thinking of making other stuffed pretzels…

  46. Hi! I made these last night and they are absolutely amazing…I practically salivated waiting for them to come out of the oven and they did not disappoint in the slightest.
    Just one question…I want to heat them up tomorrow morning so I can have them so they’re warm again? What temperature would you recommend heating them up at/for how long?
    Thank you! 🙂

    1. Hey Christina! So happy you loved these!! Thanks for making them!

      I would heat them at 350 for no longer than 10 minutes. The microwave might also be a good option as well, maybe 30 seconds? How you enjoy them in the morning!

  47. I love your chocolate chip cookie – soft pretzel combination! You have such a fun way of describing things! Your entries are always so fun to read. <3 <3 <3

  48. I just made these tonight and yummmmmm!!!!! They are so ugly, they are beautiful! My family is so mad at my for ruining their diets! Whoopsie! Thank you for the awesome recipe!!!

  49. I made these a few days ago and they were outstanding!! They reheat wonderfully too! Very decadent! The coarse sea salt on top is a game changer. Thanks for the recipe and your fab blog.

  50. Oh my goodness. I just made these to take to a Super Bowl party this afternoon. I made them as pretzel bites — baked for 10 minutes. So, so good! Thank you so much for this recipe!!!

  51. You’re literally a food genius… these look absolutely to die for. I love the ‘raw’ imperfection that these have! Makes them look like they’re made with care ~~ comfort food at its finest.

  52. This is a brilliant idea, I love the combination of sweet and salty. It can’t get much better than this pretzel and chocolate chip cookie combination.

  53. Onmygoodness… THESE PRETZELS! You seriously combined my absolute favorite things in one magical conglomeration. 🙂 I can just imagine they would have been a nightmare to photograph considering the oozing cookie dough and such, but honestly, when you see them you’re just thinking about how freakin good they must be that nothing else matters!

  54. Tieghan, how do you come up with your recipes?! You always have the most amazing things! These look absolutely insanely amazing!

  55. You are WAY too hard on yourself! I swear, I’m going to have to move to Colorado just to give you pep talks 🙂 But I totally know what you mean…I’m a little bit of a perfectionist too.

    These pretzels are amazing!!! Seriously, never seen anything like them–and don’t know how you even came up with the idea. Love it! Hope you have a great weekend!

  56. Your home page isn’t showing me any new posts after Jan. 17. Am I doing something wrong? I was worried when I didn’t see any new posts for a few days until I saw these pretzels on Pinterest!

    1. Hey Gina,
      You are not doing anything wrong. Since the new site design went up I am having cacheing issues. Hoping to have them cleared away soon, but please let me know if the issue persist. Have you tried clearing you cache? All you do is clear your browsers history. So sorry for the trouble!!

  57. I’m a firm believer that the “less perfect” or even ugly the food is – the BETTER it tastes. And THESE? I definitely detect a WINNER!

  58. I love the photo with the salt sprinkling down on the pretzel. And I think these look to.die.for. They totally cover the salty-sweet cravings!

  59. These look incredible, I’m kind of dying over the cookie dough filling! Basically, I need a half dozen, stat! 🙂

  60. Ok my love. These ARE perfect. I don’t know how you can’t see that these look seriously drool-worthy. I’ve never seen a picture of yours that I thought wasn’t perfection. But I totally get it, I feel the same way A LOT. Just keep swimming! (Sorry for the Finding Nemo reference) 🙂 Have a great weekend girl!

  61. I was planning to use your recipe for spinach artichoke stuffed pretzels for my Super Bowl party, except I wanted to play around a little and make them into jalapeno popper stuffed pretzels. Now I just don’t know, though, because these look like the best stuffed pretzels EVER. Maybe I’ll have to do both. This is seriously an amazing looking recipe (and with amazingly beautiful photos!)

  62. Omigosh Tieghan! I don’t even know how to respond to these pretzels, that’s how amazing they look. I’m in the process of applying for summer internships right now, but I think I have to ask: can I intern in your kitchen (and by intern I mean eat all your food)? Pretty please! Only kidding, but seriously these look/sound absolutely amazing.

  63. I almost didn’t click over from email to read all this. My first thought was that Tieghan done lost her mind finally. But, alas, I caved and clicked to see the salty twisted chocolateness that will soon be in my kitchen. Don’t beat yourself up so much about what you do. Listen to your parents (we kinda know what we’re talking about). You are doing great!

  64. These pretzels are AWESOME! I do like the photos and I think the pretzels pop with the black background. Now I need to go run so I can make these.

  65. OK well firstly, these pretzels = OHMAHGOSH. My pregnant self is freaking out right now (in a very good way).

    Secondly, not that I’m a wise old sage by any means — and I totally have the perfectionist gene myself — but your parents are right. You will never be completely happy with everything you do. That said, be proud of what you’ve accomplished in your years. It impresses me, that’s for sure. You have so much talent and heart and it shows in every post you do. Just FYI. 🙂

    And now I’ll go back to drooling over these pretzels.

    1. Oh how I wish I could give your pregnant self some of these pretzels!! I think you need to visit CO!! 🙂

      Thanks so much, Stephanie!

  66. Tieghan your photos are amazing whether you think it or not! But I understand I suffer from perfectionism too and over achiever syndrome! LOL! But not everything you do or make will be perfect, we will love you anyways! This recipes is outta this world lady! LOVE it!

  67. I’m thinking Super Bowl! I mean, the Broncos are going and this girl isn’t a huge football fan, but I’m gonna stay true to my Colorado roots. 🙂 Does the cookie dough stay soft? I always wonder when I see it baked into anything. Another winner,girl! I haven’t made anything from your blog that I didn’t love! And your pictures are great. Don’t sweat the small stuff. 😉

    1. Hey Amanda! The cookie that you see oozing out does get a little crunchy, but the cookie that is on the inside stayd incredibly soft. It is so good!! And go Broncos! These are perfect for the Super Bowl!

      Hope you love them and thank you for the sweet comments!

  68. Had you not said you weren’t satisfied with your pictures, I would have never noticed. And any “bad” picture you take is a million times better than my best picture anyway! lol

    I struggle with the perfection thing too. I does get better with age…I don’t care nearly as much about some things at 28 as I did at 22. But 28 brings a whole new set of things to worry about being perfect. So maybe it doesn’t get better with age?

    Just forget I said anything. I’m going to have a pretzel. 😉

  69. I don’t know how you come up with all of these creative recipes, but man do I like the way your mind works! 😉

  70. These are SO amazing, T! I struggle with the perfection bug too. One day at a time… one day at a time 😉 xo

  71. Girl, I think these pretzels are pretty darn gorgeous. Just saying. I’d like to stuff one of these guys in my mouth right now. They look so amazing.
    Pinned!

  72. My jaw is literally scraping the ground right now. OMG soft pretzels stuffed with cookie dough?? Pure genius!! And I think that your pictures look amazing as always and capture the gooey chocolate perfectly! pinned. 😀

  73. Such a wise realization from you, Tieg. Sometimes being a perfectionist is hard. A lot of times, food may come out ugly, but taste delicious. This pretzel certainly caught my eye this morning. In fact, I think me and my husband are going to have a baking night to try them out!

    Oh, and to cheer you up, a Buzzfeed post featured 3 of your buffalo dishes (http://www.buzzfeed.com/emofly/buffalo-dishes-better-than-hot-wings?bffbfood). You have to be doing SOMETHING right!

    Love your posts, keep up the great work.

  74. I can totally relate to this. This morning, I made the most amazing sounding treat and – to my eye – it looked stunning. I just wished the camera could see what I saw! Anyway – you’re totally right. These pretzels are perfect and definitely need to be made this weekend.

  75. these look soooo good..I agree with you when it comes to perfection, you can only try so much sometimes…everything you make is so delicious, I want this so bad now.

  76. These are incredible photos Tieghan! But I totally get where you are coming from because I can definitely be a perfectionist in some areas of my life and nothing is ever good enough, But seriously – these “bad” pictures are 193282349% better than my best ones haha. And what a fantastic recipe, I can not wait to give it a go!

    1. Thank you, Chelsea! And do not sell yourself short! I was just on your site today and your photos are awesome!

  77. You are absolutely incredible – this is so delicious looking, the photos are perfection and it’s just so creative! Love this!

  78. Guuuuuurl. I know how you feel. It’s something every single human being goes through- trying and trying to be perfect and produce perfect results- especially as food bloggers. I struggle with this a lot, not being 100% satisfied with my work. I think we should only measure according to how much effort we put into it- it’s all that counts in the end anyway. Keep on trudging! And making pretzels like this. Puhhhleeeeaze.

  79. Oh good lord Tieghan. You’ve got to stop doing this to me. Can I please come and live with you (I can sleep in the shed, it’s fine) and eat your food every single day?

  80. You are totally like me! I’m the girl who will stay up till 3am baking 4000 batches of brownies, just to make sure that adding 1/2 a Tbsp of sugar doesn’t make them just a eeeniest bit better.
    And, I love these photos Tieghan! I mean, there is chocolate chip cookies OOZING OUT OF A PRETZEL. <—-Perfect sentence. Don't even worry about it, these look FANTASTIC!

  81. Wow I bet they’re so ‘juicy’! And by that, I mean, warm chocolate chips just squirting out in every bite! I love this idea!! And i think they’re super pretty in their rustic way. Pretty, perfect food is over-rated! pinned

  82. I’m a big fan of ugly food – so often the prettiest food just totally fails to deliver on flavour. I too struggle with wanting everything to be perfect but I’ve tried to relax a little and appreciate the fact that my blog and my photos and everything should be a reflection of my real life and my real life is most decidedly not perfect. Saying that, these pretzels sound and look pretty perfect to me!

  83. Thanks, that recipe looks good too. I was thinking maybe bacon with a bourbon maple glaze inside.

  84. HI!! Thank you so much for the kind words!

    Mixing the dough by hand works great. Just be sure to knead it on the counter with some flour before letting it rise. Please let me know if you have any more questions.

    Hope you love these and thanks again! 🙂