CARAMEL FILLED CHOCOLATE COOKIES
1 cup butter (no substitutes), softened
1 cup plus 1 tablespoon sugar, divided
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 1/4 cups chopped pecans, divided
1 packagte (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted
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 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 inches apart on greased baking sheets.
Bake at 375 degrees 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. Yield: about 5 dozen.
Recipe was taken from the December issue of Carolina Country. Recipe is by Taste of Home, Suite 4321, PO Box 990, Greendale, WI 53129-0990. Visit the Web page at www.tasteofhome.com.
