SALTED CARAMEL COOKIES RECIPES
SALTED CARAMEL-STUFFED CHOCOLATE TRUFFLE COOKIES REC…
Looking for a dessert made using Pillsbury™ refrigerated chocolate chip cookies? Then check out these caramel-stuffed chocolate truffle cookies - a tasty treat.
Provided by Pillsbury Kitchens
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 30
Number Of Ingredients 9
Steps:
- Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 150 , CarbohydrateContent 19 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 110 mg, SugarContent 14 g, TransFatContent 1 g
SALTED CARAMEL-STUFFED CHOCOLATE TRUFFLE ... - PILLSBURY.…
Looking for a dessert made using Pillsbury™ refrigerated chocolate chip cookies? Then check out these caramel-stuffed chocolate truffle cookies - a tasty treat.
Provided by Pillsbury Kitchens
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 30
Number Of Ingredients 9
Steps:
- Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 150 , CarbohydrateContent 19 g, CholesterolContent 10 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 g, ServingSize 1 Cookie, SodiumContent 110 mg, SugarContent 14 g, TransFatContent 1 g
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