Caramel-Filled Chocolate Cookies

By Unicorn1259

Ingredients

• 2-1/2 cups Pillsbury BEST all-purpose flour
• 3/4 cup unsweetened baking cocoa
• 1 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 eggs
• 1 cup chopped pecans
• 1 tablespoon granulated sugar
• 48 Rolo chewy caramels in milk chocolate (from 12-oz bag), unwrapped
• 4 oz vanilla-flavored candy coating. If desired.

Details

Servings 4
Preparation time 60mins
Cooking time 67mins

Preparation

Step 1

In small bowl, stir together flour, cocoa and baking soda; set aside. In large bowl, beat 1 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed, scraping bowl ocassionally, until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour mixture until well blended. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap and refrigerate 30 minutes for easier handling.

Heat oven to 375 degrees. In small bowl, mix remaining 1/2 cup pecans and 1 tablespoon sugar. With floured hands, shape about 1 tablespoon dough around each caramel, covering completely. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheets

Bake 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely. about 15 minutes

In 1-quart saucepan, melt candy coating over low heat, stirring constantly until smooth. Drizzle over cookies