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Warm Chocolate Chip Cookie Stuffed Soft Pretzels Recipe

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4.4 from 78 reviews

  • Author: Ava
  • Total Time: 1 hour 30 minutes
  • Yield: 8 stuffed soft pretzels

Description

Warm Chocolate Chip Cookie Stuffed Soft Pretzels combine the irresistible chewiness of classic soft pretzels with the gooey delight of chocolate chip cookie dough hidden inside. These homemade treats feature a fluffy pretzel dough wrapped around rich, buttery chocolate chip cookie filling, baked to golden perfection and sprinkled with coarse sea salt for a perfect sweet and salty balance. Ideal for a cozy dessert or an impressive snack to share with family and friends.

Ingredients

Pretzel Dough

  • 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 1/2 teaspoons sea salt or kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • 1 egg, beaten (for egg wash)
  • Coarse sea salt, for sprinkling

Chocolate Chip Cookie Dough

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) salted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 3 teaspoons vanilla extract
  • 2 eggs
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Prepare the Pretzel Dough: In the bowl of a stand mixer fitted with a dough hook, combine warm water, light brown sugar, active dry yeast, and melted butter. Mix until combined and let it rest for 5 minutes to activate the yeast.
  2. Knead the Dough: Add the salt and 4 1/2 cups of flour to the yeast mixture and mix on low speed until incorporated. Increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulls away from the bowl. If too sticky, add more flour, one tablespoon at a time. Remove dough, knead by hand into a ball.
  3. Let Dough Rise: Lightly oil a large bowl, place the dough inside and turn to coat with oil. Cover with a towel or plastic wrap and set in a warm place to rise until doubled in size, about 1 hour.
  4. Make the Cookie Dough: Approximately 10 minutes before shaping pretzels, whisk together flour, baking soda, and salt in a bowl. In a mixer bowl, beat softened butter, granulated sugar, brown sugar, and vanilla extract until creamy (3-5 minutes). Add eggs and beat well. Gradually add dry ingredients and mix just until combined. Stir in chocolate chips by hand.
  5. Preheat Oven: Set oven temperature to 425°F (218°C).
  6. Shape Pretzels with Cookie Dough: Divide pretzel dough into 8 equal portions. Roll each into an 11×3 inch rectangle and spread a thin layer of cookie dough along its length. Starting with the opposite long edge, roll tightly into a log, sealing the edges to encase cookie dough inside. Gently roll to create an even cylinder, avoiding large tears.
  7. Form Pretzel Shapes: Take each dough log, form into a circle overlapping the ends by 2-3 inches, then twist the overlapped ends and fold down to form the traditional pretzel shape. Press ends underneath to seal securely.
  8. Bake the Pretzels: In a bowl, mix warm water with 2 teaspoons baking soda. Dip each pretzel briefly in the baking soda solution, then place on parchment- or Silpat-lined baking sheets (max 4 per sheet). Brush tops generously with beaten egg wash and sprinkle with coarse sea salt. Bake for 15-18 minutes until pretzels are lightly golden and any oozed cookie dough is golden and bubbly. Rotate pans halfway through baking to ensure even color. Do not overbake.
  9. Serve Warm: Enjoy these warm pretzels fresh out of the oven paired with a cold glass of milk for a perfect sweet and salty treat.

Notes

  • Ensure the water used to activate yeast is warm but not hot (about 105-110°F) to properly activate yeast without killing it.
  • If dough is too sticky during kneading, add flour gradually to prevent dry or tough dough.
  • Do not overfill the pretzel logs with cookie dough to avoid tearing.
  • Use a light hand when rolling pretzels into shapes to maintain the filling inside.
  • Dip pretzels briefly in baking soda water to achieve traditional pretzel crust and flavor.
  • Check pretzels early when baking as ovens vary; avoid overbaking to keep them soft and chewy.
  • These pretzels are best served warm but can be reheated gently in the oven if needed.
  • Prep Time: 45 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/warm-chocolate-chip-cookie-stuffed-soft-pretzels-recipe/