Salted Caramel-Stuffed Chocolate Truffle Cookies


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