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Molten-Middle Truffle Cookies

Molten-Middle Truffle Cookies recipe
photo by:kraft
Soo good! I get several requests for these cookies on a regular basis. I've tried adding wafers of white chocolate instead of caramel as well, and they turned out amazing. more
posted by
 a cook
on 1/10/2012
30 min
38 min
4 doz. or 48 servings, one cookie each
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What You Need

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

Make It

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.
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