Gluten-Free Snow Capped Truffle Cookies


  • 2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon xanthan gum
  • 1/2 cup chopped pecans
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon gluten-free vanilla
  • 1 egg
  • 40 gluten-free chewy caramels in milk chocolate, unwrapped
  • 1/2 cup white vanilla baking chips


1 _ Heat oven to 400°F. In medium bowl, stir together flour blend, cocoa, xanthan gum and pecans; set aside.

2 _ In large bowl, mix butter, granulated sugar, brown sugar, vanilla and egg. Stir in flour blend mixture until thoroughly combined (dough will be dry). Shape about 1 tablespoon dough around each caramel. Place 2 inches apart on ungreased cookie sheet.

3 _ Bake 8 to 10 minutes or until set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack.

4 _ In small microwavable cup, microwave chips uncovered on Medium-High (70%) 30 seconds. Stir; heat in 10-second increments, stirring until smooth. Dip top of each cookie into melted chips; shake off excess. Let stand until set.