• Carly Zimmaro

Cheesecake Stuffed, Chocolate Chip Salted Pretzel Cookies

A cookie like this, deserves a moment of silence.








This is a guaranteed cookie to come out super moist every time, since its....


I'm not sure how the pretzels came into play.

I'm almost positive I was in the chip isle holding my bag of chocolate chips when I spotted them and thought they'd be good in the cookie dough!

I mean pretzels and chocolate, no brainer.

Salt - chocolate - pretzel.....

cheesecake and pretzel - it just seemed to work in my mind.

Here is basically how I formed them.

They are enormous.

This recipe only makes 5! Unless you were to make little baby stuffed cookies.

These ones were the size of my palms.

Be sure to make sure every little crack is pressed together. You don't want your cheesecake filling to ooze out.

And then, once baked....

Make sure to let them cool just a bit and then DEVOUR THEM.

I am a huge fan of warm cheesecake. Is that weird?

I once made a chocolate chip cheesecake and It is incredibly hard to wait hours for that one slice.....so I wait just enough where I could still cut the cheesecake and it wouldn't ooze.

Warm cheesecake changed my life forever. And that is why I love these cookies so much.

That gooey warm center.

Just look at it.

I def heard an angel sing.

Cheesecake Stuffed, Chocolate Chip Salted Pretzel Cookies

yield: 5 jumbo cookies

prep time: 10 minutes

bake time: 10-15 minutes


Cookie Dough:

  • 1 stick of butter

  • 1/3 c white sugar

  • ¼ c packed light brown sugar

  • 1 ½ tsp vanilla extract

  • 1 egg

  • 1 ½ c flour

  • ½ tsp baking soda

  • Pinch of salt

  • 1 cup crushed pretzels

  • ½ bag of dark chocolate chips (about 1 heaping cup)

Cheesecake Filling:

  • 8 oz softened cream cheese (1 block)

  • ¼ c white sugar

  • 1 tsp vanilla


  1. To make the dough, beat together the butter, sugars and vanilla until airy and well mixed then add in the egg and mix for 1 minute.

  2. Add in 1 c of the flour at first, along with the pretzel pieces and baking soda (adding the pretzel pieces in now will help break them up even more)

  3. If batter is thick enough where it doesn’t completely stick to your hands – add in the chocolate chips. If batter is still sticky, add in another ¼ c at a time of flour ending with the chocolate chips.

  4. Place your dough in the fridge in plastic wrap while oven preheats.

  5. Preheat oven to 350 degrees and line a baking sheet with parchment.

  6. Meanwhile, mix together your cream cheese filling.

  7. When ready – grab ¼ c of the cookie dough and form into giant balls, pressing your finger in the center making a “well” for the cheesecake filling, fill as much as you can! You want them packed. Then cover the top with more cookie dough, closing up the cheesecake and place on your baking sheet. Top each one with a pretzel and some coarse sea salt.

  8. Bake for 10-15 minutes until tops are lightly browned and ENJOY!