Ingredients:
2 (16.5-ounce) packages Nestlé® Toll House® Chocolate Chip Cookie Dough
4 ounces cream cheese, softened
¼ cup powdered sugar
½ cup chocolate hazelnut spread
½ cup mini marshmallows
6 caramel squares
Flaky salt
Preparation:
1. Preheat oven to 350ºF (325ºF for convection).
2. Cheesecake: Beat cream cheese and powdered sugar with a hand mixer until well combined. Scoop cheesecake filling into teaspoon-size 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 chocolate, encasing it in a ball.
3. Chocolate hazelnut: Scoop chocolate hazelnut spread into teaspoon-size 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.
4. Marshmallow: 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.
5. Salted caramel: 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.
6. 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 rack to finish cooling.