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Gluten-Free Snow Capped Truffle Cookies
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Decadent caramel-filled truffle cookies. Delicious!
Ingredients:
  • 2 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1/2 cup unsweetened baking cocoa
  • 1 teaspoon xanthan gum
  • 1/2 cup chopped pecans
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon gluten-free vanilla
  • 1 egg
  • 40 gluten-free chewy caramels in milk chocolate, unwrapped
  • 1/2 cup white vanilla baking chips
Instructions:
  • Preheat oven to 400°F. Mix flour blend, cocoa, xanthan gum, and pecans in a medium bowl; set aside.
  • Combine butter, granulated sugar, brown sugar, vanilla, and egg in a large bowl. Mix in the flour blend until fully combined (dough will be dry). Encase each caramel in about 1 tablespoon of dough. Arrange on an ungreased cookie sheet, spacing them 2 inches apart.
  • Bake for 8 to 10 minutes until fully set. Allow to cool on the cookie sheet for 1 minute before transferring to a cooling rack.
  • Microwave chips in a small cup on Medium-High for 30 seconds. Stir well. Continue heating in 10-second intervals, stirring until smooth. Dip the top of each cookie into the melted chips, shaking off excess. Allow to set.

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