Rolo Stuffed Chocolate Cookies

• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened Cocoa Powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 cup butter, softened
• 2 teaspoons pure vanilla extract
• 2 eggs
• 48 Rolo Chewy Caramels in Milk Chocolate; unwrapped

1. 1. In medium bowl, combine flour, cocoa and baking soda; mix well.
2. 2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
3. 3. Preheat oven to 375u0b0F. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets.
4. 4. Bake at 375u0b0F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

allpurpose, ube, baking soda, sugar, brown sugar, butter, vanilla, eggs, caramels

Taken from www.epicurious.com/recipes/member/views/rolo-stuffed-chocolate-cookies-50183304 (may not work)