CARAMEL-FILLED COOKIES

2 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup plus 1 tablespoon white granulated sugar, divided use
1 cup brown sugar
1 cup unsalted butter, softened
2 teaspoons vanilla
2 eggs
1 cup pecans, finely chopped, divided use
48 Rolo candies

Preheat oven to 375 degrees F.

In a small bowl, combine flour, cocoa powder, and baking soda. Mix well; set aside.

In a large bowl, beat the 1 cup white sugar, 1 cup brown sugar, and butter together until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of pecans.

For each cookie, with floured hands, shape about 1 tablespoon for dough around a Rolo, covering completely.

In a small bowl, combine the remaining 1/2 cup pecans and the remaining 1 tablespoon white sugar. Press one side of each ball in pecan/sugar mixture. Place nut side up on ungreased cookie sheet.

Bake 7-10 minutes or until set and slightly cracked.

Makes 48 cookies
Adapted from unknown source