CHOCOLATE FILLED CRINKLES

1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
FOR THE FILLING:
6 ounces semisweet chocolate chips
1/2 cup sweetened condensed milk
1/4 cup finely chopped pecans
1/4 cup flaked coconut
3 tablespoons milk

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla; set aside.

Combine flour, cocoa, salt, baking powder and baking soda; gradually add to creamed mixture. Roll into 1-inch balls. Place 2-inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.

TO MAKE THE FILLING:
Melt the chocolate chips and sweetened condensed milk in a saucepan over med. heat; stir until smooth. Stir in pecans, coconut and enough milk to achieve desired consistency. Spoon 1 teaspoon into each cookie.

Bake at 350 degrees F for 8-10 minutes or until firm. Remove to wire racks to cool.

Makes 48 cookies
Source: Best of Country Cookies