Caramel Filled Chocolate Cookies

• 2 1/2 cups All Purpose Flour
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 cup margarine or butter, softened
• 2 teaspoons vanilla
• 2 eggs
• 1 cup chopped pecans
• 48 Rolo Chewy Caramels in Milk Chocolate , unwrapped (9 oz. pkg.)
• 1 tablespoon sugar
• 4 oz. vanilla-flavored candy coating, if desired

1. Heat oven to 375 F. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well.
2. In large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 caramel candy, covering completely.
3. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of beach ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
4. Bake at 375 F for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.
5. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

flour, unsweetened cocoa, baking soda, sugar, brown sugar, margarine, vanilla, eggs, pecans, caramels, sugar, vanillaflavored candy coating

Taken from www.epicurious.com/recipes/member/views/caramel-filled-chocolate-cookies-50074738 (may not work)