Ingredients
2 1/2 cups all purpose flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown suger
1 cup margarine or butter, softened
2 tsp. vanilla
2 eggs
1 cup pecans, chopped
48 Rolo caramel candies unwrapped (about 5 rolls or one 9 oz. bag)
1 tbsp. sugar
Preparation
Preheat oven to 375.
In small bowl combine flour, cocoa and baking soda, blending well. In large bowl beat 1 cup of sugar, brown sugar and margarine until light and fluffy. Add flour mixture and blend well. Stir in 2/3 cups of the pecans. For each cookie, shape with floured hands about 1 tbsp. dough around each candy, covering completely.
In small bowl, combine remaining 1/2 cup of pecans and 1 tbsp. sugar. Press each ball into pecan/sugar mixture. Place nut side up on ungreased cookie sheet about 2 inches apart. Bake 7-10 minutes or until set and slightly cracked. Cool 2 minutes, then remove to wire racks to cool completely.
