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Salted Caramel-Stuffed Chocolate Truffle Cookies

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

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  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 30
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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

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Expert Tips

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
4g,
4%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
110mg
110%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
14g
14%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.