Caramel Filled Chocolate Cookies
|Butter||1 Cup (16 tbs), softened (No Substitute)|
|Sugar||17 Tablespoon, divided (1 Cup Plus 1 Tablespoon)|
|Packed brown sugar||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking cocoa||3⁄4 Cup (12 tbs)|
|Baking soda||1 Teaspoon|
|Chopped pecans||1 1⁄4 Cup (20 tbs), divided|
|Rolo candies||13 Ounce (1 Package)|
|Baking white chocolate||4 Ounce, melted (4 Squares, 1 Ounce Each)|
In a mixing bowl, cream butter, 1 cup sugar and brown sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in vanilla.
Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined.
Stir in 1/2 cup pecans.
Shape a tablespoonful of dough around each candy, forming a ball.
In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway.
Place nut side up 2 in apart on greased baking sheets.
Bake at 375° for 7-10 minutes or until tops are slightly cracked.
Cool for 3 minutes before removing to wire racks to cool completely.
Drizzle with melted white chocolate.