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Chocolate Chip Cookie Stuffed Soft Pretzels | halfbakedharvest.com #pretzels #cookies #chocolatechipcookies #dessert #superbowl
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4.14 from 260 votes

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. 
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Calories: 437kcal

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

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.

Nutrition

Calories: 437kcal