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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.
View Recipe Comments

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. 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

  1. 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 😉

  2. 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

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

  4. 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!

  5. 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!

  6. 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!

  7. 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!

  8. 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!

  9. 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!

  10. 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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