Warm Chocolate Chip Cookie-Stuffed Soft Pretzels are a delightful twist on two classic treats: soft pretzels and chocolate chip cookies. Imagine the soft, salty exterior of a pretzel with a gooey, melty chocolate chip cookie center—this decadent treat is perfect for satisfying both sweet and salty cravings. Let’s get started!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
For the Pretzel Dough
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups warm water (110°F or 45°C)
- 2 tablespoons unsalted butter, melted
For the Cookie Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
For the Baking Soda Bath
- 1/2 cup baking soda
- 8 cups water
For Topping
- 1 egg, beaten (for egg wash)
- Coarse sea salt
Instructions
Prepare the Cookie Filling
- Cream Butter and Sugars: In a medium mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Add Dry Ingredients: Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips.
- Chill Dough: Scoop small spoonfuls of the cookie dough and place them on a baking sheet. Freeze for 30 minutes, or until firm.
Make the Pretzel Dough
- Activate Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes, or until the mixture becomes foamy.
- Add Flour and Salt: Stir in the melted butter, flour, and salt until a dough forms. Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
- Rest Dough: Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
Assemble the Pretzels
- Divide Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide it into 8 equal portions.
- Stuff with Cookie Dough: Flatten each portion of dough into a disk. Place a frozen cookie dough ball in the center of each disk and wrap the dough around it, pinching the edges to seal. Roll each stuffed dough ball into a rope and twist it into a pretzel shape.
Baking Soda Bath
- Prepare Bath: In a large pot, bring the water and baking soda to a boil.
- Boil Pretzels: Carefully drop each pretzel into the baking soda bath for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Bake the Pretzels
- Egg Wash and Salt: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Serve
- Cool Slightly: Let the pretzels cool for 5 minutes before serving. Enjoy them warm for the best gooey cookie center.
Cook’s Notes and Tips
- Chill the Cookie Dough: Chilling the cookie dough before stuffing helps it stay in place during baking and ensures a gooey center.
- Kneading: Proper kneading is important to develop the gluten, which gives the pretzel dough its soft, chewy texture.
- Baking Soda Bath: Boiling the pretzels in the baking soda bath gives them their classic chewy texture and golden color.
Variations
- Cinnamon Sugar Pretzels: Instead of sprinkling with coarse salt, brush the baked pretzels with melted butter and sprinkle with cinnamon sugar for a sweet variation.
- Nutella-Stuffed Pretzels: Substitute the cookie dough filling with a spoonful of Nutella for a different gooey surprise.
- Mini Pretzel Bites: Divide the dough into smaller portions and make mini stuffed pretzel bites for easy snacking.
Serving Suggestions
- With Ice Cream: Serve these warm pretzels with a scoop of vanilla ice cream for an indulgent dessert.
- Chocolate Dipping Sauce: Pair with a warm chocolate or caramel dipping sauce for extra decadence.
- Coffee or Tea: Enjoy these pretzels with a hot cup of coffee or tea for a cozy treat.
Frequently Asked Questions (FAQs)
Can I Make These Pretzels Ahead of Time?
Yes, you can make the pretzel dough ahead of time and refrigerate it for up to 24 hours. Let it come to room temperature before shaping and baking.
How Do I Store Leftovers?
Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (175°C) for a few minutes to warm them up.
Can I Freeze the Pretzels?
Yes, you can freeze the baked pretzels. Let them cool completely, then wrap individually and freeze for up to 3 months. Reheat in the oven before serving.
Can I Use Store-Bought Cookie Dough?
Absolutely! If you’re short on time, you can use store-bought cookie dough as a filling.
Do I Have to Boil the Pretzels?
Yes, boiling the pretzels in the baking soda bath is essential for achieving the signature chewy texture and golden brown color of pretzels.
Warm Chocolate Chip Cookie-Stuffed Soft Pretzels are a decadent treat that combines the best of both worlds—sweet, gooey chocolate chip cookie filling and a soft, salty pretzel exterior. Perfect for special occasions or when you’re craving something truly indulgent, these pretzels are sure to impress. Gather your ingredients, bake, and enjoy this sweet and salty delight!
Happy Baking!