The soft pretzel rectangles with chocolate chips oozing out in between make. Preheat the oven to 425 degrees F.
Roll 3 tablespoons of dough into a ball then press a caramel into the center of the ball and roll around in your hands to completely seal the.
Chocolate chip soft pretzel. Preheat oven to 425F degrees. Top each cookie with a mini pretzel twist and press it down to make the pretzel stick on the cookie. Add the pretzels chocolate chips and beat on low speed until just combined or pretzels are as small as desired about 1 minute.
The bourbon adds just a kick of flavor without being too dominant. Hop on over to KitchenAids blog the Kitchenthusiast for the Soft Pretzel Chocolate Chip Pull Apart Bread recipe. Spread with spatula and pull pizza dough to cover.
Fold in the chocolate chips and crushed pretzels. Pre heat the oven to 375 degrees In a small bowl whisk together flour salt and baking powder. Look at the up close and personal shot of this pull apart bread.
Beat on medium speed until creamy. In a large bowl combine the yeast and warm water. Place cookies on a baking sheet and put it in the freezer or fridge.
In a large mixing bowl add butter dark brown sugar granulated sugar and vanilla extract. Put them in the freezer. Peanut Butter Bourbon Chocolate Chip Cookies.
Scoop chocolate chip cookie dough into middle of pizza dough. Divide the pretzel dough into 8 equal balls and roll each out into a rectangle about 11×3 inches. Spread a little cookie dough.
Line 2 baking sheets with parchment paper. Pinch dough at the seams and roll into a rope. A fun option for Fathers Day or cookie swaps.
To make pretzel shape form dough into U shape. Twist ends together twice. Stir in the chocolate chips.
These salted pretzel peanut butter bourbon chocolate chip cookies are crunchy chewy and so flavorful. Let sit until the yeast dissolves about 2-3 minutes. Using a 14-cup measuring cup or your hands form 10 equal.