Original recipe yield:
4 dozen
PREP TIME 25 Min
COOK TIME 8 Min
READY IN 1 Hr 33 Min
INGREDIENTS
* 1 cup butter or margarine, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 2 teaspoons vanilla extract
* 2 1/4 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1 cup chopped pecans, divided
* 1 tablespoon white sugar
* 5 rolls chocolate-covered caramel candies
DIRECTIONS
1. In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
2. Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
3. Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
4. Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
