Best Stuffed Pretzel Cookies Prezookie Recipes

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GIANT COOKIE DOUGH-STUFFED PRETZEL



Giant Cookie Dough-Stuffed Pretzel image

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.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for the baking sheet
1 cup packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/4 cup milk
1 1/2 cups mini semisweet chocolate chips
Two 13.8-ounce tubes refrigerated pizza dough
1 large egg, lightly beaten
1 1/2 teaspoons baking soda
Pearl sugar, for topping

Steps:

  • 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.

LOADED-UP PRETZEL COOKIES



Loaded-Up Pretzel Cookies image

Coconut, M&M's and salty, crunchy pretzels make these loaded cookies unlike any you've ever tasted-or resisted. -Jackie Ruckwardt, Cottage Grove, Oregon

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature pretzels, broken
1-1/2 cups sweetened shredded coconut
1-1/2 cups milk chocolate M&M's

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Shape 1/4 cupfuls of dough into balls; place 3 in. apart on ungreased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 295 calories, Fat 13g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 311mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 1g fiber), Protein 3g protein.

GIANT CHEESE-STUFFED PRETZEL



Giant Cheese-Stuffed Pretzel image

Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Nonstick cooking spray, for the baking sheet
Two 13.8-ounce tubes refrigerated pizza dough
12 slices American cheese
12 pickled jalapenos, chopped
1 tablespoon baking soda
2 tablespoons unsalted butter, melted
Pretzel salt, or other coarse salt, for topping

Steps:

  • Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make 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 30 minutes.
  • Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

GIANT SPINACH DIP-STUFFED PRETZEL



Giant Spinach Dip-Stuffed Pretzel image

A stuffed soft pretzel guarantees the perfect crust-to-dip ratio. Made with shortcut ingredients like refrigerated pizza dough and string cheese, this is one easy party snack that doesn't require a special occasion.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for the baking sheet
6 ounces marinated artichoke hearts, drained
One 10-ounce box frozen spinach, thawed
One 8-ounce package cream cheese, at room temperature
1 cup grated Parmesan
1/4 teaspoon garlic powder
Kosher salt and freshly ground pepper
Two 13.8-ounce tubes refrigerated pizza dough
6 sticks part-skim mozzarella string cheese
1 tablespoon baking soda
2 tablespoons unsalted butter, melted
Pretzel salt or other coarse salt, for topping

Steps:

  • Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Combine the spinach and artichoke hearts in a large clean kitchen towel and wring out any excess moisture. Transfer to a large bowl.
  • Add the cream cheese, Parmesan, garlic powder, a pinch of salt and a few grinds of pepper. Use a handheld mixer to beat until combined, about 2 minutes.
  • Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-inch-by-5-inch plank. Spread the spinach dip in an even line down the center of the dough. Tear each piece of string cheese lengthwise into 4 strips ; line up the strips along the top and bottom of the line of spinach dip, creating a border of cheese around the dip. 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 30 minutes.
  • Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

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