Stuffed Cookies 4 Ways

Stuffed Cookies 4 Ways
  • Prep Time
  • Cooking Time
  • Skill Level
    Easy
  • Makes
    24
    cookies

Ingredients

Instructions

Preheat oven to 350ºF (325ºF for convection).

Cheesecake:

Beat cream cheese and powdered sugar with a hand mixer until well combined.

Scoop cheesecake filling into teaspoon-sized scoops on a parchment-lined sheet tray.

Freeze for 20 minutes. Roll two squares of Nestle Tollhouse Chocolate Chip Cookie Dough into a ball, then flatten between your palms.

Place a frozen cheesecake scoop in the center, then wrap the cookie dough around the chocolate, encasing it in a ball.

Chocolate hazelnut:

SCOOP chocolate hazelnut spread into teaspoon-sized scoops on a parchment-lined sheet tray. Freeze for 20 minutes.

ROLL two squares of Nestle Tollhouse Chocolate Chip Cookie Dough into a ball, then flatten between your palms.

PLACE a frozen chocolate hazelnut scoop in the center, then wrap the cookie dough around the chocolate, encasing it in a ball.

Marshmallow:

ROLL two squares of Nestle Tollhouse Chocolate Chip Cookie Dough into a ball, then flatten between your palms.

PLACE 3 mini marshmallows in the center, then wrap the cookie dough around the marshmallows, encasing them in a ball.

Salted caramel:

ROLL two squares of Nestle Tollhouse Chocolate Chip Cookie Dough into a ball, then flatten between your palms.

PLACE a caramel square and a sprinkle of flaky salt in the center, then wrap the cookie dough around the caramel, encasing it in a ball.

PLACE stuffed cookies on parchment-lined sheet trays. Bake for 10–12 minutes, or until golden and set.

REMOVE from oven and let cool for 10 minutes on the tray, then move to a cooling rack to finish cooling.