Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/4
cup unsweetened baking cocoa
2
tablespoons heavy whipping cream
28
Rolo® chewy caramels in milk chocolate (from 12-oz bag), unwrapped
1/2
cup milk chocolate chips
1/4
teaspoon vegetable oil
1/4
teaspoon kosher (coarse) salt
Preparation
Heat oven to 350°F. Line large cookies sheets with cooking parchment paper.
In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed.
Shape dough into 28 (1 1/4-inch) balls. Form dough around each candy, covering completely, reshaping into balls. Place 2 inches apart on cookie sheets.
Bake 12 to 15 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes.
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle over cookies; sprinkle with salt. Cool about 1 hour or until chocolate is set. Store covered at room temperature.
