Ingredients
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2 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar, divided
2 eggs
1 teaspoon vanilla
1 cup chopped pecans, divided
1 (9 -12 ounce) package chocolate-covered caramel candies (I use Dove brand)
4 -6 ounces white chocolate chips
Preparation
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Preheat oven to 375\u00b0F.
Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
Gradually add flour mixture and 1/2 cup pecans; beat well.
Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
Transfer cookies to wire rack; cool completely.
Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
Let stand about 30 minute or until chocolate is set.
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