Is there any better combination than rich chocolate and salty creamy caramel? These new Salted Caramel-Stuffed Chocolate Truffle Cookies from Pillsbury will be your new favorite and a great addition to you holiday dessert spread! Curious on how to make them? Here are step by step directions for making and baking these rich and decadent cookies!
First, in a large bowl mix unsweetened cocoa powder, whipping cream and coarse salt. It will be thick and at first you might think it won’t go together, but keep working at it, it will…trust me!
Because it will be sticky, it is best to put in the freezer for about 15 minutes after mixing and before forming into balls. Using a small cookie scoop, which I swear is one of the best kitchen inventions EVER, scoop the dough into small balls onto a wax paper covered pan.
Stick that pan back in the freezer for about 10 minutes. While those are setting, start unrolling your caramels…making sure not to sneak too many in the process!