Salted Caramel Chocolate Truffle Cookies

There are lots of foodie trends happening right now that I have trouble embracing due to their seemingly ‘Fear Factor’ nature: frying potatoes and pancakes in duck fat, poaching eggs with yogurt, and making dessert flavors like “goose liver sorbet” or “bacon-pepper ice cream.” Wow…really?

But for all of those timid tasters out there, there’s one flavor combo you’ve got to try: salted caramel. Now, though it’s not exactly new, like the sudden national interest in been-around-forever chicken and waffles (I’m guilty), salted caramel, as well as salted chocolate, is gaining traction in the everyday household.

So why not make a cookie this holiday not only for your foodie friends, but your best friend you’ve known since kindergarten who still eats steak with ketchup? Trust me, she/he will like these too 😉

What’s also great about this recipe is that is seems oh-so-haute, but really, it’s just a little Pillsbury and some Rolos [devilish smirk].


For the cookies:

  • 1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
  • 1/3 cup unsweetened baking cocoa
  • 1/4 cup whipping cream
  • 1/2 tsp. kosher salt
  • 1/2 cup semisweet chocolate chips
  • 30 Rolos from a 12 oz. bag, unwrapped (Rolos are chewy caramels in milk chocolate) *Note: they don’t have to be Rolos-any chocolate-covered caramels will work.

For the topping:

  • 20 Rolos from the same 12 oz. bag, unwrapped
  • 2 Tbl. whipping cream
  • Some Sel de Mer (sea salt)

    Sea salt grains are much larger than regular salt.

Let cookie dough stand at room temp. about 10 min. to soften. Preheat oven to 350 degrees.

In a large bowl, mix the cocoa, cream and kosher salt with a wooden spoon until well blended. Crumble the cookie dough into the mix. Add chocolate chips and stir until well-blended. *Note: well-blended means none of the beige cookie dough color should be showing. The dough should be all chocolate-looking.

No packaged cookie dough should be showing.

Place dough in the freezer for 15 min. for easier handling.

Using a measuring Tbl. or small ice cream scoop, shape the dough into 30 balls. Freeze for another 15 min. Place 1 rolo inside each ball, covering completely and reshaping the ball around the caramel. Place balls 2 inch. apart on an ungreased cookie sheet.

Bake 9-13 min. or until edges of the cookies are set. Cool on the sheet about 2 min., then transfer to a cooling rack. Cool completely, about 1/2 an hour.

Meanwhile, in a small microwave bowl, microwave the 20 caramels and cream, uncovered, on High about 1 min. Take out and stir, microwaving in increments of 15 seconds if not completely melted and smooth, stirring each time. Spoon or drizzle the sauce over the cookies. Let set for a few min. then sprinkle with sea salt.

Cookies are best served day-of, but can be refrigerated and then re-heated in the microwave about 15 sec. on high.


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