Chocolate Truffle Cookies

Makes about 3 dozen cookies

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

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.
Add cocoa, powdered sugar and vanilla to dough; beat at medium speed of electric mixer until well blended.
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.
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.

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