Ingredients
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2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. brown sugar, packed
1 c. butter or margarine
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 Rolo caramels (in milk chocolate), unwrapped (9 oz.)
Preparation
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Heat oven to 375\u00b0.
Beat sugar, brown sugar and butter until fluffy. Add vanilla and eggs. Beat well. Add flour, cocoa and baking soda. Blend well. Stir in 1/2 cup pecans.
For each cookie, with floured hands, shape 1 tablespoon dough around 1 caramel, covering completely.
Combine remaining pecans and 1 tablespoon sugar.
Press one side of each ball into pecan mixture.
Place nut side up on ungreased cookie sheet. Bake at 375\u00b0 for 7 to 10 minutes.
Cool on sheet for 2 minutes.
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