Chocolate Caramel Filled Cookies

• 2 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa
• 1 tsp. baking soda
• 1 cup sugar
• 1 cup firmly packed brown suger
• 1 cup margarine or butter, softened
• 2 tsp. vanilla
• 2 eggs
• 1 cup pecans, chopped
• 48 Rolo caramel candies unwrapped (about 5 rolls or one 9 oz. bag)
• 1 tbsp. sugar

1. Preheat oven to 375.
2. In small bowl combine flour, cocoa and baking soda, blending well. In large bowl beat 1 cup of sugar, brown sugar and margarine until light and fluffy. Add flour mixture and blend well. Stir in 2/3 cups of the pecans. For each cookie, shape with floured hands about 1 tbsp. dough around each candy, covering completely.
3. In small bowl, combine remaining 1/2 cup of pecans and 1 tbsp. sugar. Press each ball into pecan/sugar mixture. Place nut side up on ungreased cookie sheet about 2 inches apart. Bake 7-10 minutes or until set and slightly cracked. Cool 2 minutes, then remove to wire racks to cool completely.

flour, unsweetened cocoa, baking soda, sugar, brown suger, margarine, vanilla, eggs, pecans, caramel candies, sugar

Taken from www.epicurious.com/recipes/member/views/chocolate-caramel-filled-cookies-1212738 (may not work)