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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What a fun recipe! Love Dorothy!
Isn’t Dorothy just the sweetest!! I’m so thrilled about her awesome cookbook!! 🙂 Now, I must go make some of these glorious truffles!!
To die for! Ordering … cookbook … now! Thanks for sharing the recipe, pretty lady!
These look SO good! And your review makes me want to run out RIGHT NOW and buy a copy!!
Hooray! I did eat way too many of these I’m afraid.
Ooooo these look fabulous! Dorothy is evil in a good way with those fabulous recipes in her cookbook!
Isn’t she!!?? So evil!
I love fun and inventive recipes like this one..these look delicious!
Such a great recipe!
Like I was telling Z on her post, Dorothy’s cookbook is definitely on my must buy list!!! love these cookie dough truffles!!!
They are sooo fun aren’t they Alice?
Oh man yea I wanted to try these too!
They are sensational
Oh wow! These cookie dough truffles look amazing. I must get Dorothy’s cookbook soon 🙂
You should totally order today 😉
I got Dorothy’s book and still haven’t narrowed down what to make yet. It’s very difficult! I think you made a wonderful choice, Jocelyn — these truffles look delicious!
You totally should make these Marcie.