Snow-Capped Truffle Cookies

[ Prep Time: 30 Minutes | Start to Finish: 1 Hour 15 Minutes | 40 cookies ]

  • 2 cups Betty Crocker Gluten Free all-purpose rice flour blend
  • ½ cup unsweetened baking cocoa
  • 1 teaspoon xanthan gum
  • ½ cup chopped pecans
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon gluten-free vanilla
  • 1 egg
  • 40 gluten-free chewy caramels in milk chocolate, unwrapped
  • ½ cup white vanilla baking chips

  1. Heat oven to 400°F. In medium bowl, stir together flour blend, cocoa, xanthan gum and pecans; set aside.

  2. In large bowl, mix butter, granulated sugar, brown sugar, vanilla and egg. Stir in flour blend mixture until thoroughly combined (dough will be dry). Shape about 1 tablespoon dough around each caramel. On ungreased cookie sheet, place cookies 2 inches apart.

  3. Bake 8 to 10 minutes or until set. Cool on cookie sheet 1 minute; remove from cookie sheet to cooling rack.

  4. In small microwavable cup, microwave chips uncovered on High 30 seconds. Stir; heat in 10-second increments, stirring until melted and smooth. Dip top of each cookie into melted chips; gently shake off excess. Let stand until set.

1 Cookie: Calories 120; Total Fat 5g (Saturated Fat 3g; Trans Fat 0g); Cholesterol 10mg; Sodium 40mg; Total Carbohydrate 16g (Dietary Fiber 0g); Protein 1g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

For an extra touch, sprinkle with gluten-free colored sprinkles just after dipping in white vanilla baking chips.