Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Giant Cookie Dough-Stuffed Pretzel
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- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 800
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 5 g
- Sugar
- 52 g
- Protein
- 14 g
- Cholesterol
- 70 mg
- Sodium
- 869 mg
This giant pretzel with a sweet surprise inside will keep your guests guessing. It's made with shortcut ingredients like refrigerated pizza dough and a no-brainer cookie recipe, making it an easy party snack that's fun for any occasion.
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 800
- Total Fat
- 33 g
- Saturated Fat
- 18 g
- Carbohydrates
- 116 g
- Dietary Fiber
- 5 g
- Sugar
- 52 g
- Protein
- 14 g
- Cholesterol
- 70 mg
- Sodium
- 869 mg
Ingredients
Cookie Dough and Pretzel:
Topping:
Directions
- For the cookie dough and pretzel: Preheat the oven to 350 degrees 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 1/4 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.
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