The most sensational Cookie Dough Truffles! Imagine chocolate chip cookie dough and cheesecake filling stuffed inside a chocolate shell!
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These Cheesecake Cookie Dough Truffles are for a special celebration!
My pal Dorothy of Crazy for Crust has an amazing new cookbook out that you simply must MUST get: Dessert Mash-Ups!!! This book is filled to the brim with bananas deliciously good recipes that are the best of two incredible things coming together to form the ultimate in dessert satisfaction. These Cheesecake Cookie Dough Truffles were the best starter and because they are small, I carried them in my purse everywhere I went so I could satisfy a craving on the run. They are cute, delicious and perfectly easy to make!
Ingredients
- Cream Cheese: Start with room-temp cream cheese – it’s the creamy base of our cheesecake layer.
- Sugar & Spice: Granulated sugar and a dash of vanilla extract to sweeten the deal.
- Graham Cracker: Crumbled graham crackers lay the foundation for that cheesecake bliss.
- Butter: Unsalted butter at room temp makes our cookie dough rich and oh-so-smooth.
- Brown Sugar: Packed brown sugar for that deep, caramel-like sweetness.
- Vanilla: A splash of pure vanilla extract to enhance all those yummy flavors.
- Milk & Salt Mix: A tablespoon of whole milk for moisture, and a pinch of salt to balance the sweetness.
- Flour: All-purpose flour to bring our cookie dough together.
- Chocolate Chip: Semisweet mini chocolate chips because, well, it’s not cookie dough without ’em!
- Chocolate Coating: Melted chocolate or semisweet baking chocolate to enrobe these truffles in a luscious shell.
How to Make Cookie Dough Truffles
Make the Cheesecake:
- Beat the cream cheese, sugar, vanilla, and graham cracker crumbs in a large bowl using a hand mixer. Refrigerate for 30 minutes.
- Once the cheesecake mixture is cold, scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 22 cheesecake balls using a 1 tablespoon cookie scoop.) Cut each ball in half, for a total of about 44 balls. Freeze for at least 15 minutes.
Make the Chocolate Chip Cookie Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar. Mix in the vanilla, milk and salt. Slowly add the flour and mix on low until incorporated. Stir in the mini chocolate chips. Scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 38 cookie balls using a 1 tablespoon cookie scoop). Refrigerate for 30 minutes.
Assemble the Truffles:
- Flatten each cold cookie dough ball with the palm of your hand. Place a cheesecake truffle in the center of each cookie dough round and wrap it around the cheesecake. Roll between your hands to seal and form a large ball. It’s okay if the cheesecake pokes through a little. Repeat until all truffles have been made. Refrigerate again, for at least 15 minutes. (They can also be covered with plastic wrap and refrigerated overnight.) You will have about 38 truffles, with a few cheesecake balls left over. Discard the extra cheesecake or eat it!
- Melt the chocolate in a microwave safe bowl according to the package directions and line a cookie sheet with waxed paper. Dip each truffle in the chocolate and coat completely. Tap off the excess and set onto the prepared cookie sheet. Sprinkle with graham cracker crumbs or sprinkles. Refrigerate to set. Store in an airtight container in the refrigerator. Truffles will keep for up to 5 days.
How to Store
Once your truffles are set, pop them into an airtight container and keep them in the refrigerator. They’ll stay fresh and delightful for up to a week.
Favorite Candy Recipes to Try
Cookie Dough Truffles
In these Cookie Dough Truffles, chocolate chip cookie dough and cheesecake filling are stuffed inside a chocolate shell!
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Servings: 38 truffles
Ingredients
Cheesecake:
- 8 ounces cream cheese at room temperature
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 1/2 cup graham cracker crumbs from 2 whole graham crackers
Chocolate Chip Cookie Dough:
- 3/4 cup unsalted butter at room temperature
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon whole milk
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup semisweet mini chocolate chips
- 16 ounces melted chocolate or semisweet baking chocolate
- Extra graham cracker crumbs or sprinkles for garnish
Instructions
Make the Cheesecake:
- Beat the cream cheese, sugar, vanilla, and graham cracker crumbs in a large bowl using a hand mixer. Refrigerate for 30 minutes.
- Once the cheesecake mixture is cold, scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 22 cheesecake balls using a 1 tablespoon cookie scoop.) Cut each ball in half, for a total of about 44 balls. Freeze for at least 15 minutes.
Make the Chocolate Chip Cookie Dough:
- In a bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar. Mix in the vanilla, milk and salt. Slowly add the flour and mix on low until incorporated. Stir in the mini chocolate chips. Scoop 1 tablespoon balls onto a waxed paper-lined cookie sheet. (You will get about 38 cookie balls using a 1 tablespoon cookie scoop). Refrigerate for 30 minutes.
Assemble the Truffles:
- Flatten each cold cookie dough ball with the palm of your hand. Place a cheesecake truffle in the center of each cookie dough round and wrap it around the cheesecake. Roll between your hands to seal and form a large ball. It’s okay if the cheesecake pokes through a little. Repeat until all truffles have been made. Refrigerate again, for at least 15 minutes. (They can also be covered with plastic wrap and refrigerated overnight.) You will have about 38 truffles, with a few cheesecake balls left over. Discard the extra cheesecake or eat it!
- Melt the chocolate in a microwave safe bowl according to the package directions and line a cookie sheet with waxed paper. Dip each truffle in the chocolate and coat completely. Tap off the excess and set onto the prepared cookie sheet. Sprinkle with graham cracker crumbs or sprinkles. Refrigerate to set. Store in an airtight container in the refrigerator. Truffles will keep for up to 5 days.
Notes
Recipe courtesy of Dorothy Kern, author of Dessert Mash-Ups
Once your truffles are set, pop them into an airtight container and keep them in the refrigerator. They’ll stay fresh and delightful for up to a week.
Nutrition
Calories: 203kcal | Carbohydrates: 21g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 45mg | Potassium: 116mg | Fiber: 1g | Sugar: 14g | Vitamin A: 200IU | Calcium: 23mg | Iron: 1.4mg
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Keep up the outstanding job !! Lovin’ it!
I made these last week for my cookie exchange, and they were a hit! Time consuming, but well worth it.
Also want to give my thoughts for anyone who wants to make these – I originally did the 1 Tbls cookie dough and instead of the 1 tbls cheesecake and cutting in half, I did 1 1/2 tsp of the cheesecake. After I assembled 3 of them, I thought they were rather large compared to the oreo balls I made the last 2 years. So I broke apart the cookie dough balls and cheesecake balls as I went along to make slightly smaller truffles. Came out with 99 truffles (doubled the recipe). I like the smaller truffle better (especially since these are so sugary and sweet), so next time I plan on doing slightly bigger than the tsp for the cookie dough balls and just pull apart the cheesecake as I go.
Thanks for posting!!
So glad you loved these. I am a big fan too!
I can definitely see myself polishing off a couple of these cookie dough truffles, Jocelyn they look delicious! Need to get my hands on the ingredients so I can make them!
Yes you can totally polish of several of these without even knowing it!
Oh I LOVE truffles. These sound amazing, just love the gorgeous sprinkles! Super cute!
Thanks so much dear! I adore truffles too!