Salted Caramel-Stuffed Chocolate Truffle Cookies

Salted Caramel-Stuffed Chocolate Truffle Cookies adapted recipe from Pillsbury

INGREDIENTS

Chocolate Truffle Cookies

• 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
• 1/3 cup unsweetened baking cocoa
• 1/4 cup whipping cream
• 1/2 teaspoon kosher (coarse) salt
• 1/2 cup milk chocolate chips (Pillsbury used miniature semisweet chocolate chips)
• 30 Rolos chocolate (from 11-oz bag), unwrapped

Topping

• 10 Rolos chocolate (from 11-oz bag), unwrapped
• 1 tablespoons whipping cream
• 1/2 teaspoon kosher (coarse) salt (optional--I omitted this from my cookies)

DIRECTIONS

1. Let cookie dough stand at room temperature 10 minutes to soften. Heat oven to 350°F. 
2. In large bowl, mix cocoa, whipping cream and 1/2 teaspoon salt with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; add chocolate chips, and stir until well blended. Place dough in freezer 15 minutes for easier handling. 
3.  Using measuring tablespoon or small ice cream scoop, shape dough into 30 balls. Freeze 15 minutes (if you freeze longer, will be very hard to place Rolo inside). Place 1 Rolo inside each dough ball, covering completely and reshaping ball around caramel.  I rolled in my hands to get it back into shape. Place balls 2 inches apart on ungreased cookie sheets. 
4. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.  
5. In small microwave bowl, microwave 10 caramels and 1 tablespoons whipping cream uncovered on High 45 seconds to 1 minute 15 seconds, stirring every 15 seconds or until caramel is melted and mixture is smooth.  
6.  Spoon or drizzle caramel over cookies. Just before serving, sprinkle with salt (if desired).