RECIPE | CHOCOLATE CHIP COOKIE STUFFED PRETZELS

Yes, ladies and gentlemen, you read that correctly, chocolate chip cookie stuffed pretzels.  This was my first attempt and they were a huge hit!  These pretzels have a wonderfully soft and doughy pretzel plus a gooey chocolate chip cookie filling.  I adapted the following recipe from Half Baked Harvest.

Ingredients:

Pretzel: 

• 1.5 cups warm water (make sure the water isn't too hot...you don't want to kill the yeast)
• 2 Tbs brown sugar
• 2 1/4 tsp activated dry yeast
• 1/2 cup (1 stick) melted butter
• 1.5 tsp sea salt/kosher salt
• 4.5-5 cups all purpose flour
• 1 egg, beaten
• sea salt for sprinkling

Cookie:
I used the Betty Crocker Chocolate Chip Cookie mix to save on time, but your favorite chocolate chip cookie recipe will do.  Honestly, the Betty Crocker mixes are quite tasty, the best cookie mix I have yet to come across. 

1. In a mixer using the hook attachment, combine the water, yeast, sugar and butter.  Mix on low until combined.  Let stand for a few minutes. 

2. Meanwhile, measure out the flour and salt in a separate bowl.  Slowly add the flour/salt mixture over low speed.  Increase the speed to medium and allow the dough to knead until it begins to pull away from the side of the bowl (about 3-4 minutes). If the dough appears to wet (mine did), add a little more flour. 

3. Transfer the dough to a bowl lightly coated in canola oil.  Cover with plastic wrap and place in a sunny window for about an hour so that the dough can have a chance to rise.  

4. About 10 minutes before the dough has risen for an hour, begin on the cookie dough and preheat the oven to 425 degrees.  

5. I originally divided the dough into 8 pieces but the pretzels come out gigantic so I would recommend dividing it into 14-16 pretzels. Be sure to flour your surface and rolling pin to prevent the dough from sticking.  Roll out each piece of dough so that it measures roughly 11x3 inches. This doesn't have to be an exact science, so no need to whip out a ruler.  

6. Place a thin strip of cookie dough along the center of the pretzel dough and pinch to seal the edges.  Grab each end and form a loop by crossing one end over the other.  Next, take each free end and wrap back to the loop to form the classic pretzel shape. 

7. Fill a large bowl with warm water and two tablespoons of baking soda.  Dunk each pretzel in the water and place on a parchment paper lined baking sheet.  

8. Spread the beaten egg wash over the pretzels and sprinkle with sea salt. 

9. Bake 15-18 minutes or until golden brown.

I ran out of cookie dough so filled the last one with some Muenster cheese, homemade pesto and homegrown cherry tomatoes with a bit of garlic salt and cheese sprinkled on top.  This one came out divine! I would definitely make these again, perhaps with Asiago and/or Mozzarella cheese and a little bit of tomato sauce inside. Say hello to pretzel calzones!