Chocolate Chip Cookie Stuffed Soft Pretzels.
Welcoming in February with the best warm 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. These pretzels are every bit as delicious as you’re imagining, and make for the perfect indulgent dessert any day of the week. Meaning…when you’re in need of a really good chocolate fix!
Word on the street is that many of you are experiencing temperatures of -20 degrees. At least that’s what I’m seeing come through my DM’s on Instagram. Honestly, even though I live in the cold and snowy mountains of Colorado, I still think that’s wayyyy too cold. We are not experiencing these -20 degree temperatures, but I’m feeling sympathy for all of you out there who are.
And to show my support, I baked us up the very best weekend treat I could possibly imagine. Because when it’s too cold to leave your house, there’s no better use of your time than to bake. Especially when it’s literally freezing outside, and especially after a long week. Anyone else so happy it’s finally Friday?
I know I am. I’m also excited to share these pretzels with you all, and to welcome in the month of February. I actually loved January, but with February comes the excitement of longer days, fresh-cut flowers, and chocolates for Valentine’s Day. In general, just a fun month ahead.
OH! And today is my brother Brendan’s birthday! See, it’s such a good day. Hmm, let’s see, he’s 29 today! Wishing I could share these pretzels with him, but I’m sure he’s eating well and enjoying the Cali sunshine.
OK, moving along, let’s talk details.
If any of you have been reading for a good number of years, this is what I am calling a “retro” recipe. It’s an older HBH recipe that I’ve recreated to make easier and better. And honestly, to resurrect it from the HBH graveyard that’s 2,000+ recipes deep…
Not even kidding.
So I made these cookie stuffed pretzels years and years ago, but I think I love them more this year. I mean, my gosh, these are quite possibly one of the best desserts I’ve ever come up with. They’re warm, chocolatey, doughy, a little salty, and all kinds of delicious.
Start with the pretzel dough. Don’t fear it, it’s so easy. You just need a handful of ingredients, mostly water, flour, and a little bit of time. While the dough is rising, make the cookie dough.
Now, I just used my favorite homemade cookie dough. Since these pretzels are a little over the top as is, I didn’t want to overwhelm things with a fancy cookie dough. Sometimes simple is best. That said, I did switch it up slightly by using semi-sweet chocolate chunks, but you can use chocolate chips or chocolate chunks, either is great.
To assemble, simply roll the pretzel dough out into ropes, flatten, add a little cookie dough to the center, seal, and form the dough into pretzels (see photos for references). I will say that your first pretzel is most likely going to look the worst. There will probably be a few holes throughout the dough.
DO NOT let this scare you off. Having a few holes in the dough is totally fine and just leaves room for the cookies to ooze out a little while baking, which is delicious for the end results. So don’t stress.
As you continue to make and shape the pretzel, each will get a little easier and you’ll get the hang of things. The bottom line, no matter what your pretzels end up looking like, they will, without a doubt, taste DELICIOUS! And that’s all that matters.
I made these with the Super Bowl in mind, as they’re the perfect game day dessert. But let’s be honest, you should probably make these today, since it’s Friday, you know just for a little practice. And then again on Sunday for the Super Bowl. Oh, and then maybe even again for Valentine’s Day later this month…
Basically every other week is ideal. Because salty soft pretzels + chocolate chip cookie dough is truly what you lay awake at night dreaming about.
Dramatic? Yes.
True? YES.
Happy Friday guys! Stay warm and enjoy some seriously good cookies this weekend!
If you make the cookie stuffed soft pretzels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
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
- 1 cup (2 sticks) salted butter, at room temperature
- 2/3 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
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.
Our Favorite Recipes
Ricotta Naan with Fried Eggs and Sweet Potato Fries.
oooh this is really decadent!!
YES! I hope you try this Ruth!
WOW!!! Looks delicious!
Thank you! I am so glad you like this Charlotte!
Stuffing a pretzel with cookie dough is a brilliant idea! One of these with my morning coffee right now would be heavenly!
Thank you so much! Ooo with coffee?! Yes please! I hope you love this!
Yes, this is lazy, but could I use the pre-made toll house cookie dough to save a little time?
Hi! Yes, you can use pre-made cookie dough. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The bakery section of my local grocery store is now selling pretzels that are made out of what I think is puff pastry with a semisweet chocolate filling sprinkled with salt. I’ve been trying to figure out how to recreate them, though it’s probably better not to have them around! These look like an alternate version. Does the cookie dough filling get crispy at all when it is cooked? These look like they would be equally as dangerous to have around!
Hi Jean! That sounds amazing and super similar!! I hope you try these and they turn out amazing for you!!
I can’t even. I thought it was over the top when you did the ones stuffed with spinach artichoke dip, but these are insane! Mine, of course, would end up looking like…. I can’t even come up with a description, but it wouldn’t be pretty. But I think it would be worth a shot to try them out! Superbowl party, here we come!
YES! I hope you loved these pretzels, Christin! Thank you so much!
I made these a few years ago for my birthday and they were insanely good. I’m looking forward to revisiting them with this revamped version!
Thank you so much Megan! I am so glad you loved these and I hope you love the new version as well!
Yessss so glad you resurrected these pretzels! I think these are honestly my fave dessert and the single recipe I’ve made the most from your blog! Thanks for reminding me to make them again, they are definitely happening this weekend!
Thank you so much Jasmin! I am so glad you loved this before and I hope you love this one!
This is the recipe that brought me to your site several years ago! Your amazing recipes and beautiful photography has kept me here! These pretzels are over the top, but oh so amazing!
Thank you so much Kim! I am so happy to hear that!
You are a genius. Little hearts are shooting out of my eyes at this recipe like a heart-eyed emoji.
Ah I am so glad you love this! Thank you so much Christine!
OMG. I’m forever changed ? Amazing ?
Thank you so much!! I hope you love these Kristen!
Love your recipes
Thank you so much Lu!
Are you kidding me!!! I’ll be making these tomorrow!
YES!! I hope you love these Heather! Thank you!
i am dying to make this recipe for my husband but i don’t have a mixer. do you think i could pull this off by hand? i’m also wondering if i could replace the eggs with flax eggs or something similar. thoughts?
HI! You can easily mix the dough by hand, that is no problem. For the eggs, I am not sure about a flax egg. I do think it will alter the taste of the cookies. Please let me know if you have any other questions and if you use a flax egg, let me know how it goes. I hope you love this recipe! Thank you! xTieghan
Totally fun recipe. Love the idea and can’t wait to make.
Thank you so much Joyce! I hope you love these!
These sound ridiculously delicious Tieghan! What a treat!
Thank you so much Mary Ann!
I had to make these after you posted about them on Instagram. I’m currently DEVOURING one. I love the sweet and salty combo. Absolutely delicious and so simple! Thank you!!
YES! I love to hear that! Thank you so much Kacie!
The pictures look amazing, and even though it sounds enticing, the end product was strange. Found out after making them, that usually pretzels are boiled in soda water, then baked. In this recipe, putting them in warm soda water for 30 second causes the dough to dissolve. So I only dipped the rest quickly before baking. I was able to shape them correctly but the missing boiling instructions, caused them to puff large in the oven, losing the desired shape. The cookie dough also cooked faster, and erupted out of the dough in spouts. In the end the cookie part was crunchy. Maybe fixing the instructions will result in a better end product. Not a pretzel that one would dip in a delightful cheese fondue though.
Hi! I am so glad you like the photos but are there any questions I can help you with for this recipe? Please let me know!
Yup these turned out perfect though the color on mine doesn’t look as good as yours but they tasted amazing.
The recipe is quick to assemble and felt so effortless, granted that could of been cause I was so excited about trying them!
I am so glad you loved these Andii!
This recipe looks amazing and that’s exactly what I have been looking for since Christmas! I wanted to make Pretzels for my little brothers but with a sweet version (they love salted pretzels) and your recipe is a great base to start off with so thanks! 🙂 Recently I was inspired when I saw your posts of sweet dough rolls and created this recipe:
https://bitesofbaking.com/breakfast/gingerbread-rolls-orange-chocolate-filling/
Bloggers like you are a great source of inspiration to develop recipes so thanks for sharing 😉
Will try to make your recipe soon!
I hope you love this recipe, Eva! Thank you so much!
YUM!!!! These turned out sooo good! Also made half the batch as plain pretzels with the same recipe, I just didn’t stuff them… made a version of your buffalo cheese dip from another recipe, and my family devoured them all within half an hour!
Wow that is so amazing to hear Gill! Thank you so much!
Hi,
This is the best healthy gluten free cookie ever i have tasted. your instructions are very clear nobody can go wrong.
i have used TJs GF rolled oats and made the oat flour out of it. I made it in the evening and for breakfast we
were left with only one :). Thank you so much for all your efforts for trying and putting the perfect recipe here for all of us.
I have to try another batch since new to baking can i replace 1/2 c coconut oil with – 1/4 cup applesauce or 1/4th cup pureed bananas and 1/4 cup coconut oil. will that work ? .
Thanks
Dunkin
Hey Dunkin, I am thinking you have the wrong cookie recipe? Can you check the recipe you have a question for? thanks!
I finally had a minute to sit down and read this post and let me just say Oh. My. God. These look so good! I’ve been gluten, dairy and sugar free for almost a year but on my next cheat day this is top on my list. Also, your blog is amazing 🙂
Thank you so much Aimee! I hope you absolutely love these pretzels! xTieghan
Two of my favorite things!! Love the sweet and salty vibes!
Thank you so much Elizabeth! xTieghan
Excited to make these! Can I assemble the pretzels ahead of time, and store in the fridge or freezer, or would this affect the dough?
HI! You can assemble ahead and keep in the fridge for up to 2 days. Dip in water and then . bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
me again! (i commented above about a flax egg, but trying to “reply” to that comment isn’t working.) i made these with energ egg replacer instead of a flax egg, and the cookie part still tasted delicious. i did run into two medium problems, though:
1. just like someone else mentioned, when i dipped the pretzels in the baking soda solution, they started weirdly dissolving. i ended up racing through this step, and i’m not sure how it affected the final product.
2. i started out using 2 tbsp of cookie dough per pretzel, but after a couple pretzels i realized i was never going to use up all the cookie dough, so i increased it to about 3 tbsp each, and still by the end i had a massive amount of cookie dough left! i have no idea how anyone else didn’t run into this same thing… i’m not sure i even used up half the cookie dough! did i totally misinterpret a step or something? they still tasted good, but i wanted more cookie in the cookie/pretzel ratio.
HI Alyssa, It is really hard for me to know what is happening since you’ve changed a lot about the recipe. I am not sure how your changes have affected the dough. So sorry, but I don’t really know how to answer your question. In general, there will always be dough leftover, but only about 1/4 of the cookies dough should be left. let me know if there is anything else I can help with.
Made this for our movie night last night & the kids loved them. We watched Tim Burton’s Alice in Wonderland. & i think the dessert was fitting, the crazy combo of a pretzel & choco chip cookie… it was like we went down the rabbit hole too! LOL! who would have thought that it goes so good together.
Great recipe me & the kids couldn’t stop eating it.
Thank you.
Yes, so perfect! I am so glad you all loved these and they turned out perfect for the night! Thank you Karen! xTieghan
This looks so good! Definitely going to make, thank you!!!!
Thank you so much Rachel! xTieghan
Hello,
I love these pretzels, but mine always puff up too much. They don’t look very pretty, but taste fine. Any suggestions?
Thanks!
Hey Tess, these pretzel are just messy and extra puffy! There really is not way to avoid it. I would say if they taste great not to worry about the puffiness. Mine do the same whenever I bake these! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan
Made these for my grandson’s 11-birthday sleepover. They were a fabulous hit! In fact, I’ve made two of your pretzel recipes in one week. Pumpkin Beer Soft Pretzels a week ago today for halftime of the Notre Dame football game and these for a gaggle of “always hungry” boys. I love your pretzel dough recipe; absolutely perfect. Of course the Choc Chip Cookie Pretzels can’t be boiled in a water and baking soda bath, but I think I like the warm water in a big bowl bath technique better. I’m think I’ll use that for future recipes.
I am so happy to hear that Linda! Happy Birthday to him! I hope you had an amazing weekend! xTieghan
Would it be okay to store in the fridge before baking in the oven? And if so, how would that affect the baking time? Can’t wait to try this recipe!!!!!!!
HI there! I am sure that would work well. Just bring them to room temp before you bake, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Let me just say first how much I love this cookie recipe. I could’ve eaten all of the cookie dough, but it says to put 1 1/2-2 tablespoons of cookie dough in each pretzel. In the picture posted with the cookie dough layed out on the pretzel, it seems to be way more than that. I ended up with LOTS of leftover cookie dough bc I only used 2T of cookie dough per pretzel, and the recipe made way more than 16T. Am i missing something???
HI! You care not missing anything. This recipe will leave you with leftover cookie dough. If you over stuff the pretzel, the cookies will just ooze out everywhere and burn while baking. You can just bake off the remaining cookie dough or make additional pretzels with the dough. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! xTieghan
I’m so excited to try this! I am very new to baking so a lot of this feels intimidating. Do you have any old videos of you making pretzels that might help? I’m going to give it a shot either way!
Hey Colleen! Linking to 2 vides below!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
https://dev.halfbakedharvest.com/pumpkin-beer-pretzels-with-chipotle-queso/
https://dev.halfbakedharvest.com/warm-chocolate-chip-cookie-stuffed-soft-pretzels/
Would it work to make these into more of bite sized pretzels?
Hi Carlyn, I would not recommend making bite size as I think there would be too much pretzel and not enough cookie on the inside. Sorry I couldn’t help more! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
These are so delicious! Thank you for a great recipe!
Thank you Courtney! I am so glad this turned out so well for you! xTieghan
Greetings!
I decided to endeavor upon making a batch of these inspired by this recipe, but using my own recipes for pretzels and cookie dough. I made a half batch of my usual cookie dough batter, which is pretty similar to the one you’ve posted. Instead of making pretzel shapes, I went with 4-5 inch pretzel rods, which worked really well as a shape. However, I also experienced issues with the dough exploding out the sides. To mitigate this effect I cut slits into the remaining pans of pretzels and saw some success with that. They are still totally edible, and some cookie filling still remains inside the pretzels.
That said, as soon as I had pulled the first pan out, I realized the problem – by making a full dough recipe with eggs, baking soda/powder, you’re creating something that is going to expand and putting it into something that gives it little to no room to do so. Instead, these should be filled with an edible cookie dough/cookie dough flavored filling. I plan to try these again soon with the same rod shape, but with a cookie dough that contains no leavening agents. If you want to make it safe for eating raw (in the case that you have leftover dough) you can just bake the flour for a period of time before adding it to the filling (there are rules for how to do this online).
Thank you so much Kacie! I hope these turn out better for you the next time! xTieghan
Excited to make these! I see it serves 8–does that mean it makes 8 pretzels, or does it make 4ish for sharing? I ask for recipe halving purposes 🙂
Hi! That just means it makes 8 large pretzels. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Im not sure if this has to do with being in a higher/lower altitude, but i had to lower my oven temperature or else my pretzels came out burnt. Other than that, good recipe!
Hmm. I am sorry to hear that! Is there anything I can help with? I am glad they still tasted well! xTieghan
What is the best way to store these so they stay fresh, flakey, but also soft???
Hi Michelle,
I would store in an airtight container on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Making these for the second time for camping this weekend. The only reason this is only the second time making them is they are AMAZING. I am weak and they are delicious. As in a double batch is happening!!!!
Thank you Becky! xTieghan
Can just the pretzel portion of this recipe be used alone? I’d like to do half with cookie and half plain.
Hey Krissy,
Yes that is totally fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I got the itch to bake “not chocolate chip cookies” last night at about 10 PM, and google brought me here…what a FUN recipe! Albeit took me much longer than an hour…oops! And I somehow ended up with half the cookie dough left. But they taste so good! I know you said your pictures aren’t pretty, but they look much more like pretzels than mine! My pretzel dough was so fluffy I couldn’t fit much cookie dough inside or stretch out the log after it was filled. However, I like the more savory pretzels with less cookie (if you can even call them savory!) Love this recipe…thank you for posting. I bet it would be fun to try different cookie doughs!
Hi Isabelle! I am so glad this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
So you don’t boil the pretzels first? I’m so used to boiling soft pretzels first, then baking. Just sitting them in warm water will suffice? They look delicious!
Hey Carly,
Yes, that is correct for this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you use regular salt instead of kosher? Maybe less of it then?
So looking forward to making these!
Oh and ps – love it when you have ingredients in metric units as well😉
Hey Christina,
Yes, that will work just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made these last night and they are delicious! Have you ever frozen them before baking and then pulled them out later? What temperature and baking time would you recommend for this?
Hey Alaina,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! I would freeze the dough and let it thaw, and follow the directions as is:) xTieghan
These look delicious! Do you think I could make smaller pretzels/increase the servings without ruining the recipe?
Hey Lyndi,
I think that would be a great idea! I hope you love them! xTieghan
I saw these in a Facebook group the other day and had to try! Mine are not pretty – but they smell delicious and are waiting to be devoured for the Puppy Bowl tomorrow! I omitted the egg wash for the pretzel and used a plant based butter instead. I also used a vegan cookie dough I had in the freezer from a couple of months ago. I used Babish Culinary Universe’s cookie recipe, replaced the two eggs with flax eggs, and added vegan dark and white chocolate chunks. The little scrap I tasted from the side was to sooo good! Thanks for the recipe, super simple to follow!
Hey Cydney,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
Can I shape these and place them in the fridge until ready to bake… up to overnight? Take them out of the fridge and leave them to rest for 30 minutes to an hour before dipping and baking? Thanks!! Looking forward to trying!
Hey Ashley,
Yes, that would be totally fine to do! I hope you love the recipe:) xTieghan
By far the most delicious homemade pretzels! Enjoying them for the Super Bowl!
Hey Jill,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
is the cookie filling still pretty doughy after the whole masterpiece bakes? THANKS!
Hey Christina,
The middle will be soft and gooey. I hope you love the recipe, let me know how they turn out! xTieghan
How long do these stay fresh for? Could I make these one day and serve them the next?
Hey Jackie,
Yes, that would be totally fine to do! xTieghan
We just made it and the cookie part came out super caky, do you know what happened?
Hey there,
Was there anything you may have adjusted in the recipe? It is hard to say what could have gone wrong without seeing the final results. xTieghan
Can this recipe be easily doubled?
Hey Samantha,
Yes, that would work just fine for you! I hope you love the recipe, let me know how it tuns out! xTieghan
I made these and they are incredible, just so much for one pretzel! Do you think I could make the pretzels half the size this time to make 16 pretzels?
Hey Marissa,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! Yes, that would work well! 🌷xTieghan
Thank you for the recipe
I have tried it (although with different type of pretzel dough, but a recipe that I have used before).
I have also used a different recipe of cookie dough for the filling.
I have a few questions, and would appreciate if you could help me figure out how to improve the recipe:
1) After rolling a piece of dough to a rectangle, I put an even layer of cookie dough, and closed the dough as you showed in the video. I then tried to roll it in order for the string to be as thin as possible, but at some point, the filling just comes out of the dough (I have tried to put less filling). And after making the pretzel shape, submerging it in the water, and then baking, the shape proofed so much that it was not as nice looking as a pretzel should look.
How do you put enough filling, while rolling thinly enough, to keep the nice shape of the pretzel?
2) After baking, the amount of filling didn’t feel much. There was much more dough than filling.
3) While the pretzels were tasty, the cookie dough inside was not done. It felt partially baked.
Maybe its because of the type of cookie dough?
Hey there,
Thanks so much for trying the recipe! Unfortunately, since you used both a different pretzel dough recipe and a different cookie dough recipe, it is hard for me to say why you could be having issues with the recipe. I would give the recipe a try with my ingredients and instructions and let me know how that goes!! xTieghan
Sorry for posting a new comment. Pressing “Reply” did not work for me.
I tried different recipes because I wanted to make the recipe vegan.
If you have happen to have any suggestion for good stuffed pretzels recipe, which happens to be vegan, I would very much like to try it 🙂
Thanks Tomer, so sorry I don’t but let me know if you find a good one! xTieghan