Salted Caramel Truffle Cookies

Name: Salted Caramel Truffle Cookies
Total time: 1500 s
Yield: 24 servings
Cuisine: American
Ingredients: 3 cups all purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, at room temperature (2 sticks); 1 1/2 cups light brown sugar, packed; 2 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 24 Lindor Dark Salted Caramel Truffles,, freeze truffles at least 1 hour before using

fenway @Fenway

These delicious cookies have the cookie batter wrapped around a Lindor Dark Chocolate Salted Caramel filled Truffle. As the cookie bakes the truffle melts to make a chewy soft smooth center. The edges and cookie itself is crisp for an amazing combination.

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Ingredients

25 mins

24 servings

3 cupsall purpose flour
1 teaspoonbaking soda
1/2 teaspoonsalt
1 cupunsalted butter, at room temperature (2 sticks)
1 1/2 cupslight brown sugar, packed
2large eggs
1 cupgranulated sugar
1 teaspoonvanilla extract
24Lindor Dark Salted Caramel Truffles,, freeze truffles at least 1 hour before using

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Steps

25 mins

1

Preheat the oven to 350. Line baking sheets with parchment paper
2

In a bowl whisk together flour, baking soda and salt
3

In another large bowl beat butter and both sugars until light and fluffy
4

Add the eggs one at a time beating in, then beat in vanilla
5

Add flour mixture slowly and mix just until combined
6

Take about a rablespoon of batter and flatten it
7

Place a cold truffle on flattened batter and bring dough around to completely cover truffle. Be sure the whole truffle is covered with dough
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Place 2 inches apart on prepared pans and bake 11 to 14 minutes. Let sit on baking sheet 5 to 10 minutes, until set then transfer to racks to cool completely. Don't be discouraged if some cookies ooze out some caramel. The cooled cookie will still be full of truffle caramel goodness!
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fenway @Fenway

on May 10, 2016 14:20

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.