Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Salted Caramel-Stuffed Chocolate Truffle Cookies

(36)
  46 reviews
  • 30 min prep time
  • 2 hr 0 min total time
  • 9 ingredients
  • 30 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Looking for a dessert made using Pillsbury® refrigerated chocolate chip cookies? Then check out these caramel-stuffed chocolate truffle cookies - a tasty treat.

Chocolate Truffle Cookies

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
1/3
cup unsweetened baking cocoa
1/4
cup whipping cream
1/2
teaspoon kosher (coarse) salt
1/2
cup miniature semisweet chocolate chips
30
round chewy caramels in milk chocolate (from 12-oz bag), unwrapped

Topping

20
round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
2
tablespoons whipping cream
1/2
teaspoon kosher (coarse) salt

Steps

  • 1 Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
  • 2 In large bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling.
  • 3 Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on ungreased cookie sheets.
  • 4 Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
  • 5 Meanwhile, in small microwave bowl, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.
  • 6 Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt.
  • 1 Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
  • 2 In large bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling.
  • 3 Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes. Place 1 caramel inside each dough ball, covering completely and reshaping ball around caramel. Dough will be sticky; wet hands slightly if helpful. Place balls 2 inches apart on ungreased cookie sheets.
  • 4 Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
  • 5 Meanwhile, in small microwave bowl, microwave 20 caramels and 2 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.
  • 6 Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt.

Expert Tips

Did you know? Pillsbury has a gluten free cookie dough.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
20%
Trans Fat
1g
1%
Cholesterol
10mg
3%
Sodium
110mg
5%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet