Chocolate Chip Cookie Dough Cheesecake Balls
Satisfy your sweet cravings with these delightful Chocolate Chip Cookie Dough Cheesecake Balls! Creamy cheesecake filling studded with chocolate chips is wrapped in a layer of edible cookie dough, creating bite-sized treats that are perfect for snacking or serving at parties. With their irresistible combination of flavors and textures, these cheesecake balls are sure to be a hit with friends and family alike.
Ingredients:
For the Cheesecake Filling:
– 8 ounces cream cheese, softened
– 1/4 cup powdered sugar
– 1/2 teaspoon vanilla extract
– 1/2 cup mini chocolate chips
For the Edible Cookie Dough:
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
– 1/4 cup granulated sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup mini chocolate chips
For Coating:
– 8 ounces semi-sweet chocolate, chopped
– 1 tablespoon vegetable shortening
Instructions:
Step 1:
In a mixing bowl, beat the softened cream cheese until smooth.
Step 2:
Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined.
Step 3:
Stir in the mini chocolate chips until evenly distributed throughout the cheesecake filling. Chill the mixture in the refrigerator for at least 30 minutes to firm up.
Step 4:
In another mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
Step 5:
Add the milk and vanilla extract to the butter-sugar mixture, and beat until smooth.
Step 6:
Gradually add the all-purpose flour and salt to the wet ingredients, mixing until a smooth cookie dough forms.
Step 7:
Stir in the mini chocolate chips until evenly distributed throughout the cookie dough.
Step 8:
Scoop out about a tablespoon of the chilled cheesecake filling and roll it into a ball. Flatten the ball slightly and place it on a parchment-lined baking sheet.
Step 9:
Repeat the process with the edible cookie dough, rolling it into a thin disc and wrapping it around the cheesecake filling to form a ball. Place the balls back on the baking sheet and freeze for 30 minutes to firm up.
Step 10:
In a microwave-safe bowl, melt the chopped semi-sweet chocolate and vegetable shortening in 30-second intervals, stirring until smooth.
Step 11:
Using a fork, dip each cheesecake ball into the melted chocolate, coating it completely. Tap off any excess chocolate and place the coated balls back on the parchment-lined baking sheet.
Step 12:
Refrigerate the Chocolate Chip Cookie Dough Cheesecake Balls for 10-15 minutes, or until the chocolate coating is set.
Step 13:
Serve the cheesecake balls chilled and enjoy the irresistible combination of creamy cheesecake, edible cookie dough, and rich chocolate!
Notes:
– Store any leftover cheesecake balls in an airtight container in the refrigerator for up to 3-4 days.
– You can customize these cheesecake balls by using different types of chocolate chips or adding chopped nuts or sprinkles to the cookie dough.