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Caramel Stuffed Truffle Cookies

Overhead view of Stuffed Truffle Cookies on a cooling rack

So it will be Valentine’s Day soon.

Are you prepared?  I’m fixing to run to Target and pick up the last odds and ends.

And by odds and ends I mean a card or two, some random candy and maybe a new pair of yoga pants for myself.

Target is good like that.

But I’m just gonna say, if you’re more “homemade gift” versus “store bought gift” these cookies are what you need.

They are totally easy.  (No mixer required)

And look super impressive like you’ve been a slave to the kitchen for days.  And I’m all about making people THINK that I am super busy when I’m not.

Let’s keep that between you and me, though…because I don’t want to ruin my “How Does She Do IT ALL” mom-status.  Kay?

Caramel Stuffed Truffle Cookies.

Caramel Stuffed Truffle Cookies | Cookies and Cups

The secret to these cookies is that they are stuffed with caramel.

Actually, they are stuffed with a Caramel Kiss.

So here’s the fun part…if caramel isn’t your thing {gasp!} you could easily use any flavor Hershey Kiss you want.

*Sidenote ~ I prefer a Caramel Kiss to a Rolo candy because the caramel stays looser in the Kiss.  Just a personal perference.

Anyhow.  Let’s talk about how I did it.

Again, these are such easy cookies, made in one bowl…love it when you don’t have to pull out the mixer!

Chocolate chips and butter in a glass mixing bowl

First melt some chocolate chips together in the microwave…
I usually am skeered to melt chocolate in the microwave (because I’ve ruined it so so many times). But since I was melting butter with the chocolate, and also trying not to get another bowl dirty, I decided to go for it.  Disaster averted, I didn’t burn the chocolate!

Melted chocolate and butter mixture in a bowl with a spatula
Sweetened condensed milk being poured into a bowl of melted chocolate
Chocolate batter on a spatula in a mixing bowl
Thick chocolate batter in a mixing bowl with a spatula
Chocolate cookie dough with a chocolate kiss
Chocolate cookie dough balls on a baking mat
Baked round chocolate cookies on a baking mat

Just heat it in 30 second increments, stirring in between each interval until it’s melted. It won’t take too long!
Next pour some vanilla and sweetened condensed milk into the chocolate…
Stir that in…
Then just stir in some flour and salt…
That’s it!
Now wrap about a tablespoon sized portion of dough around your Kiss…
And place them on a lined baking sheet. They won’t spread too much at all, so you can put them about an inch apart…
When they’re baked they will look like this…
You could stop there. But if you really want to impress, get to drizzling!

A collage of two photos of round chocolate cookies drizzled with white and dark chocolate on a cooling rack
Caramel Stuffed Truffle Cookies | Cookies and Cups
Caramel Stuffed Truffle Cookies | Cookies and Cups

I used both white and milk chocolate on top.
Oh yeah, AND some flaked sea salt.
I just can’t stop with the flaked sea salt. I’m sorry.
Then totally eat one.

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Caramel Stuffed Truffle Cookies

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Makes approx 40 cookies


  • 2 cups semi-sweet chocolate chips
  • 1/4 cup butter
  • 1 (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp kosher salt (or you could use coarse or flaked sea salt for a saltier bite)
  • approx 40 Hershey Caramel Kisses, unwrapped (less than one 12 oz bag)
  • *Optional ~ 1/2 cup white chocolate chips + 1 tsp vegetable oil
  • *Optional ~ 1/2 cup milk chocolate chips + 1 tsp vegetable oil
  • *Optional ~ flaked sea salt to sprinkle


  1. Preheat oven to 350°
  2. Line a baking sheet with parchment and set aside.
  3. In a large, microwave safe bowl combine semi-sweet chips and butter. Melt in microwave, in 30 second increments, stirring after each interval until just melted.
  4. Immediately add in vanilla and sweetened condensed milk, stirring until incorporated.
  5. Add flour and salt and continue stirring until all mixed in. Batter will get thick.
  6. Portion out about a tablespoon sized amount of the dough and shape it around the Hershey kiss.
  7. Place 1 inch apart on your baking sheet and bake for 8-9 minutes until tops are no longer glossy. Do not over bake, as the bottoms will get hard quickly!
  8. Transfer to a wire rack to cool.
  9. If desired melt the white chocolate chips with the shortening and drizzle on top, repeating with the milk chocolate. Sprinkle with flaked sea salt while the chocolate is still wet.


You can use any type of Hershey’s Kiss you like best.

Store in an airtight container for up to 3 days

Recipe from my Mama’s recipe box

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66 comments on “Caramel Stuffed Truffle Cookies”

  1. I tried baking these cookies last week and they were incredible! My husband told me these were the best cookies he’s ever had.. and he’s not even that much of a chocolate person.
    One question I have for you though- my cookies sort of spread out and looked more like misshapen biscuits. Do you have any recommendations on how I could bake them next time to look more truffle-like?

  2. I’ve made these several times now, for various occasions. They are one of my friends’ favorite recipes that I make, and SO easy. They’re now one of my go-to recipes! Seriously delicious.

  3. Just made these today Dec 21, 2014, and these are amazing. The dough is crumbly, but work with it and form it around the caramel kiss. Make sure you put plenty of dough around the kiss, otherwise the caramel leaks out of it.
    Well worth the all the effort that goes into making these cookies! YUM!

  4. Hanna Belleza

    I love the taste and so my friends they are actually buying it from me but i cannot achieve the bonbon like shape like yours please help! Thanks!

  5. All the caramel kisses leaked out into a sticky mess all over my cookie sheet. Not sure what went wrong for me.

    1. The only thing I could think is that the dough didn’t completely cover the kisses? that there were some open spaces?

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