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food

Chocolate Chip Cookie Stuffed Pretzels with Vanilla Bean Glaze

"Chocolate chip cookie dough in a pretzel," you say? "With vanilla bean glaze," you say? "Ooooh man," we say.

Chocolate Chip Cookie Stuffed Pretzels with Vanilla Bean Glaze

Ingredients

Vanilla Glaze

  • For the vanilla glaze:
  • 2 tablespoons milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon vanilla bean paste

Pretzels

  • 3 1/2 cups warm water, divided
  • 2 tablespoons sugar
  • 1 package active dry yeast
  • 1/2 cup butter, melted
  • 1 1/2 teaspoons salt
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 cups chocolate chip cookie dough
  • 1 large egg, beaten
  • 2 tablespoons pretzel salt

Steps

Vanilla Glaze

  1. In a medium bowl, combine milk, powdered sugar, vanilla and vanilla bean. Mix until smooth, runny, and easily pourable for covering the pretzels. Set aside.

Pretzels

  1. In the bowl of a stand mixer fitted with the dough hook attachment, add 1 1/2 cups warm water, sugar, yeast and melted butter, and mix until combined. Let sit for 4 minutes until foamy.
  2. Add flour and salt, and knead until dough is smooth and doesn’t stick to the sides of the bowl. Remove from the bowl and form into a ball. Place in an oiled bowl and cover with plastic wrap. Let rise until dough has doubled in size, approximately 1 hour.
  3. Form and bake the pretzels: Preheat oven to 425 degrees. Line two baking sheets with silicon baking mats.
  4. In a medium bowl, mix remaining warm water with baking soda. Set aside.
  5. Divide proofed dough into 8 pieces. Divide cookie dough into 8 even pieces and roll out into logs. Refrigerate until needed.
  6. Roll each pretzel piece into a rectangle, approximately 12 by 3 inches. Place a piece of cookie dough in the center of each pretzel rectangle. Roll pretzel dough over cookie dough to cover completely. Pinch seams to seal and form into a pretzel shape. Dip into baking soda and water mixture, and place on baking sheet.
  7. Brush the tops of each pretzel with beaten egg. Bake for 15 to 20 minutes until golden. Place on a cooling rack over a baking sheet. Pour vanilla glaze over pretzels and top with salt. Serve once set. Pretzels taste best when eaten the same day.