Triple Chocolate Caramel Cookies

• 1 1/2 cups butter, softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups flour
• 1/2 cup baking cocoa
• 1 (12 ounce) package miniature semisweet chocolate chips
• 1 cup pecans, chopped and toasted
• 1 (12 1/2 ounce) bottle caramel ice cream topping
• 4 -6 ounces dark chocolate confectionary coating, melted

1. In mixing bowl, cream butter and sugar.
2. Beat in egg and vanilla.
3. Combine flour and cocoa; gradually add to the creamed mixture.
4. Stir in chocolate chips and pecans.
5. Roll into 1-inch balls.
6. Place 2 inches apart on ungreased baking sheets.
7. Using the end of a wooden spoon handle, make a 3/8-to 1/2-inch deep indentation in the center of each ball.
8. Smooth any cracks.
9. Fill each indentation half full with caramel topping.
10. Bake at 350 degrees for 15-18 minutes or until caramel is very bubbly and the cookies are set.
11. Cool for 5 minutes before removing to wire racks.
12. Drizzle cooled cookies with candy coating.

butter, sugar, egg, vanilla, flour, baking cocoa, chocolate chips, pecans, caramel ice cream topping, coating

Taken from www.food.com/recipe/triple-chocolate-caramel-cookies-253642 (may not work)