Salted Caramel Chocolate Chip Cookie Dough Truffles

OK guys, this recipe is no joke. 

If you don't know by now, I have a weakness for a sweet and salty combo. It's pretty much the best flavor combination ever. So as soon as I saw this recipe I knew I had to add a pinch of salt somewhere...and honestly, what's better than salted caramel? 

Sweet and salty caramel drizzled over chocolate covered COOKIE DOUGH! This is probably one of the best desserts I've ever made...and the best part is that there's no baking involved!

I wanted to add a little surprise in the center of each truffle. I found these super cute mini Rolos at the grocery store and figured they would be perfect together. Man, was I right! 

Cookie dough is one of those childhood favorites that you can just never get enough of. I love this recipe because the the cookie dough is egg-free, so you don't have to worry about getting sick when eating raw cookie dough. 

Simply put...

THESE TASTE AMAZING. 

Salted Caramel Chocolate Chip Cookie Dough Truffles

Recipe adapted from Bakerella and The Cookie Dough Lover’s Cookbook

Ingredients:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
30 mini Rolos
10-15 unwrapped caramels
1 tbsp milk

1 tsp salt
Sea salt for sprinkling

Directions:

• In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
• Mix in milk and vanilla.
• Add flour and salt and mix on low until combined.
• Stir in chocolate chips.
• Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls. Place a Rolo inside each ball. Wrap the cookie dough around the Rolo and form into a ball.
• Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 20-30 minutes. 
• Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip in candy coating. Let any excess fall off back into the bowl.
• Place caramels, salt, and milk in a microwave safe bowl. Melt the caramels in 20 second intervals until smooth. 
• Drizzle each cookie dough ball with caramel and sprinkle with sea salt. 
• Refrigerate in an airtight container for up to a week.

Cookie Dough Cheesecake Bars

I made these last week for a little girls get together and they are seriously good. I know I say that about pretty much everything on here, but really...these are super yummy. Forget all the other things I've posted and suggested that you make, and get on these immediately!

A buttery graham cracker crust with a layer of creamy cheesecake and the chocolate-y goodness of chocolate chip cookie dough is the perfect combination

Chocolate Chip Cookie Dough Cheesecake Bars
Recipe adapted from The Sweets Life
 
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8" square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.