Molten-Middle Truffle Cookies
Try substituting mini marshmallows for the caramel. Use one marshmallow in place of the caramel when forming the cookies.
INGREDIENTS | YIELDS 48 COOKIES
- 12 ounces bittersweet chocolate
- ¼ cup unsalted butter
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla
- 2 cups flour
- ½ cup finely chopped pecans
- 24 caramels, cut in half
- ¼ cup sugar
Preheat oven to 350°F.
Melt chocolate and butter, stirring often. Stir until chocolate is completely melted and mixture is smooth.
Blend in condensed milk and vanilla. Stir in flour and pecans, mixing to a stiff dough.
Roll 1 tablespoon of dough around each caramel half. Be sure that none of the caramel is showing. Roll in sugar.
Place 1" apart on cookie sheets.
Bake 6–8 minutes, or until cookies are shiny. Allow to cool completely before storing.
Sweetened Condensed Milk
Sweetened condensed milk, like Eagle Brand, is not the same as evaporated milk. It is milk with the water removed and sugar added. You can make your own by mixing 1 cup instant dry milk with 2/3 cup sugar, 1/3 boiling water, and ¼ cup butter. Process in a blender and store in the refrigerator. This makes the same amount as 1 can.
