Caramel-Filled Chocolate Cookies

• 1 c. butter or margarine, softened
• 1 c. sugar
• 1 c. firmly packed brown sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 2 1/4 c. all-purpose flour (I use self-rising and omit the soda)
• 1 tsp. baking soda
• 3/4 c. cocoa
• 1 c. finely chopped pecans, divided
• 1 Tbsp. sugar
• 1 (9 oz.) pkg. Rolo's

1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well.
2. Add eggs and vanilla; beat well.tombine flour, soda and cocoa; gradually add to butter mixture, beating well.
3. Stir in 1/2 cup pecans.
4. Cover and chill dough at least 2 hours.
5. (Dough is easier to handle if you can chill for longer than 2 hours or put in the freezer for a while to get it firm enough to handle.
6. You want to be able to wrap it around the Rolo without all the dough sticking to your hands.) Combine remaining 1/2 cup pecans and 1 tablespoon sugar.
7. Divide dough into 4 equal portions.
8. Work with 1 portion at a time, storing remainder in refrigerator.tivide each portion into 12 pieces (I try to use a heaping teaspoon full for each cookie). Quickly press each piece of dough around a caramel; roll into a ball.
9. Dip one side of ball in pecan mixture.
10. Place balls, pecan side up, 2-inches apart on ungreased cookie sheets.
11. Bake at 375u0b0 for 8 minutes.
12. Cookies will look soft.
13. Let cool 1 minute on cookie sheets; remove to wire racks and let cool completely. Yield:
14. 4 dozen.

butter, sugar, brown sugar, eggs, vanilla extract, allpurpose flour, baking soda, cocoa, pecans, sugar, s

Taken from www.cookbooks.com/Recipe-Details.aspx?id=149832 (may not work)