Stuffed Cookies 4 Ways

Preheat oven to 350º F (325º F for convection).

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 Nestlé Toll House 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 cheesecake, encasing it in a ball.

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

Roll two squares of Nestlé Toll House 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.

Roll two squares of Nestlé Toll House 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.

Roll two squares of Nestlé Toll House 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.