Holiday Sweet Swap- Chocolate Truffle Cookies with Salted Caramel

Welcome back to another week of the Holiday Sweet Swap I’m a guest host of this great party over at Pressed Down Shaken Together. For more great holiday sweets ideas click on the fun button below.

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Oh yeah don’t forget to check out my guest post over at the Expressions Vinyl Blog.

The recipe I’m sharing today is directly from Pillsbury.com. I saw it pop up in my e-mail the other day and just had to try it. It was a little more work than I’m used to for a cookie  but the results were worth it.

First gather all your 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 Rolos(from 12-oz bag), unwrapped
 
Topping
20 Rolos(from 12-oz bag), unwrapped
2 tablespoons whipping cream
1/2 teaspoon kosher (coarse) salt
 
I normaly wouldn’t use a pre-made roll of cookie dough but with time being short I decided to go ahead with it. I’m sure you could make your own small batch of dough but that part is up to you.
 
 
  • Let cookie dough stand at room temperature 10 minutes to soften.
  • 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.

Dough mix ins, Uploaded with Snapbucket

  • Place dough in freezer 15 minutes for easier handling.

Freeze, Uploaded with Snapbucket

  • Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes. (When Freezing for the 2nd time Pre-heat oven to 350)

Freeze 2, Uploaded with Snapbucket

  • 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. ( I highly suggest re-freezing the dough in between trays or its gets sticky)

Rolo cookies, Uploaded with Snapbucket

    • 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.
    • 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.
    • Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt.

Done, Uploaded with Snapbucket

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