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Double Chocolate Cranberry Chunkies
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Chocolate Truffle Cookies
Yield: Makes about 3 dozen cookies
Ingredients:
1
package (18 ounces) refrigerated sugar cookie dough
1/3
cup unsweetened cocoa powder
1
tablespoon powdered sugar
1/2
teaspoon vanilla
1
package (12 ounces) milk chocolate-covered chewy chocolate caramel candies (3/4-inch squares)
3/4
cup semisweet chocolate chips
Colored sprinkles
Preparation:
1.
Preheat oven to 325°F. Line cookie sheets with parchment paper. Remove dough from wrapper; place in large bowl. Let dough stand at room temperature about 15 minutes.
2.
Add cocoa, powdered sugar and vanilla to dough; beat at medium speed of electric mixer until well blended.
3.
Shape about 2 teaspoons dough into ball; wrap ball around 1 caramel candy. Repeat with remaining dough and candies. Place filled balls 2 inches apart on prepared cookie sheets. Bake 12 to 15 minutes or until set. Remove to wire rack; cool completely.
4.
Place wire rack over waxed paper. Place chocolate chips in small microwavable bowl. Microwave on HIGH 1 minute; stir. Microwave at additional 30-second intervals until chips are completely melted and smooth. Spoon small amount of chocolate over each cookie; top with sprinkles. Let stand on wire rack until set. Store in refrigerator.
This recipe appears in:
Chocolate
