Caramel-Filled Chocolate Cookies

• 2-1/4 cups All-purpose Flour
• 3/4 cups Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 1 cup Lightly Packed Brown Sugar
• 2 sticks Unsalted Butter, At Room Temperature
• 1 cup White Granulated Sugar, Plus 3 Tablespoons, Divided
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1-1/4 cup Chopped Walnuts, Divided
• 36 whole Rolo Candies, Unwrapped

1. Preheat oven to 375u0b0F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, mix flour, cocoa powder and baking soda. Set aside.
3. In a large mixing bowl, beat brown sugar, 1 cup white sugar, and softened butter until creamy and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. With the blender on low speed, gradually add in flour mixture, mixing just until incorporated. Fold in 1/2 cup chopped walnuts and mix to combine.
5. In a small dish, mix remaining 3/4 cup walnuts with 3 tablespoons white sugar.
6. To prepare the cookies, scoop dough into 1 to 1 1/2 tablespoon-sized balls. Indent center of dough balls with your finger and place in one unwrapped Rolo candy. Roll dough balls in hands until the Rolo is completely covered in dough.
7. Gently roll prepared dough ball in the walnut-sugar mixture. Move prepared dough balls to the prepared baking sheet. Place dough 2 inches apart on the baking sheet. Repeat with remaining dough balls.
8. Bake cookies 9 to 12 minutes or until set and slightly cracked. Allow cookies to cool on the baking sheet for approximately 2 minutes before moving to a wire rack to cool. Store in an airtight container.

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

Taken from tastykitchen.com/recipes/desserts/caramel-filled-chocolate-cookies/ (may not work)