Chocolate Truffle Cookies
the Editors of Publications International, Ltd.
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
- 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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