MOLTEN-MIDDLE TRUFFLE COOKIES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate
  • 1/4 cup (1/2 stick) butter
  • 1 can (14 oz.) sweetened condensed milk
  • 1 tsp. vanilla
  • 2 cups flour
  • 1/2 cup finely chopped PLANTERS Walnuts
  • 24 KRAFT Caramels, cut in half
  • 1/4 cup sugar

Directions

  • PREHEAT oven to 350°F. Microwave semi-sweet chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 30 sec. Stir until chocolate is completely melted. Blend in milk and vanilla. Add flour and walnuts; mix well. (Dough will be stiff.)
  • SHAPE 1 level tablespoonful of dough around each caramel half, enclosing caramel completely. Roll in sugar. Place, 1 inch apart, on ungreased baking sheets.
  • BAKE 6 to 8 min. or cookies are until soft and shiny. Let stand 5 min. on baking sheet. Transfer to wire racks. Cool completely. (Cookies will firm up as they cool.)
  • Kraft Kitchens Tips
  • How to Warm Cooled Cookies - To warm cookies and soften caramel centers after cooling, microwave each cookie on HIGH 10 sec. or just until warmed.
  • Marshmallow Centers - Prepare as directed, substituting 48 JET-PUFFED Miniature Marshmallows for the halved caramels.
  • White Chocolate Centers - Substitute 1 pkg. (6 squares) BAKER'S Premium White Baking Chocolate for the caramels. Cut each white chocolate square into eight equal chunks; set aside. Prepare dough as directed; shape 1 level tablespoon dough around each chocolate chunk. Place on baking sheets and bake as directed. Cool completely.

Notes

My tips about the recipe

- I believe it took longer than 30 minutes to make all the balls and roll them in sugar. I would guess more around 45 minutes.

- I did get more than 48 cookies, I ended up with almost 60.

- I would measure a heaping 1/4 cup of sugar because I had to add more sugar into my bowl.

Categories: Dessert 
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