Cookie Dough Stuffed Pretzels Recipes

COOKIE DOUGH STUFFED PRETZELS

Steps:

• In a medium sized bowl, cream together the butter, brown sugar, and white sugar until smooth.
• Stir in the vanilla and milk.
• Add in the flour, and salt and mix together till everything has the texture of cookie dough. (Add in more milk or flour as needed.)
• Fold in the chocolate chips.
• Roll the cookie dough into balls, about 2 tsp in size.
• Place one ball on top of a pretzel. Sandwich the cookie dough with another pretzel on top. Place on a baking sheet lined with parchment or a silicone liner.
• Place pan in the freezer for 20 minutes.
• Melt chocolate chips and coconut oil in a small bowl for about 60 seconds, stirring every 30 seconds.
• Dip the prepared pretzels half way into the melted chocolate and then back onto the baking sheet.
• Top with sprinkles if desired, or melted white chocolate.
• Place pan in the fridge to allow chocolate to set.
• Enjoy. Leftover pretzel bites can be stored in an airtight container for 4-5 days in the fridge.

STUFFED PRETZEL COOKIES (PREZOOKIE)

Steps:

• Preheat the oven to 375 degrees F.
• Roll the pizza dough into a 14-by-16-inch rectangle. With the longer side facing you, cut the dough into 3 even pieces horizontally. Sprinkle the chocolate chips, brown sugar and cinnamon evenly over each piece of dough, leaving a 1/2-inch border around the edges. Roll each piece of dough into a long tube and pinch along the seam to seal. Twist into a pretzel shape and place on a parchment-lined baking sheet. Repeat with the remaining 2 pieces of dough.
• Brush each pretzel with the egg yolk. Sprinkle evenly with the salt. Bake until golden brown, about 25 minutes.

GIANT COOKIE DOUGH-STUFFED PRETZEL

Steps:

• For the Cookie Dough and Pretzel: Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray.
• Beat the brown sugar, butter, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
• Reduce the speed to low, add the flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips; set aside.
• Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Spread the cookie dough in an even line lengthwise down the center of the dough and brush one of the long sides with the egg. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into a 5-foot rope. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 35 minutes.
• For the topping: Dissolve the baking soda in ¼ cup hot water. Remove the pretzel from the oven and brush all over with the soda water, then brush with a thin coating of egg wash and sprinkle with the pearl sugar. Return to the oven and continue baking until dark golden brown and crisp, about 8 minutes more. Let cool 5 minutes before serving warm.