Rolo Chocolate Cookies

Peg's Rolo Chocolate Cookies
2-1/4 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter or margarine, softened
2 tsps. vanilla
2 eggs
1 cup chopped pecans
48 Rolo Caramels, unwrapped (9-oz. pkg.)

Heat oven to 325. Lightly spoon flour into measuring cup; level off . In small bowl, combine flour, baking soda and cocoa; blend well.

In large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 Carmel candy, covering completely.

In small bowl, combine remaining 1/2 cup pecans and 1 TBSP sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on un-greased cookie sheets.

Bake at 325 for 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.

Peg’s Hints:
Put cookie dough in the refrigerator or freezer for a little while until kind of stiff and easy to handle.

Make sure your hands are floured well when shaping into ball.