Molton-Middle Truffle Cookies - From Kraft Foods

These turned out pretty good I used marshmallows in some and caramels in the others. Definitely don't over cook because then they're not as good when you re warm them.

Total time: 38 minutes
Servings: 4 dozen

What You Need

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate  (don't use chocolate chips)

1/4 cup  (1/2 stick) butter

1 can (14 oz.) sweetened condensed milk

1 tsp.  vanilla

2 cups flour

1/2 cup  finely chopped PLANTERS Walnuts

24 KRAFT Caramels, cut in half

1/4 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. (I greased my cookie sheet because I didn't want them to stick)
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 Tip

To warm cookies and soften caramel centers after cooling, microwave each cookie on high for 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.