Rolo Cookies

I'm not sure what these were originally called, but the recipe came from a Pillsbury Bakeoff cookbook. These are my favorite cookies and I get requests for them all the time. They are a chocolate cookie topped with sugar and pecans and when you bite into them you get a delicious caramel surprise!

• Ready In: 22 mins
• Yields: 30 cookies

Ingredients

• 2 1⁄2 cups flour
• 1  cup sugar
• 1  teaspoon baking soda
• 2  eggs
• 1  cup brown sugar, firm pack
• 1⁄2 cup pecans, chopped (or other nuts)
• 1  cup margarine or 1  cup butter, softened
• 1 (13 ounce) bag  Rolo chocolates (unwrapped)
• 2  teaspoons vanilla
• 3⁄4 cup  unsweetened cocoa

Directions

1. Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.
2. In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
3. Add vanilla and eggs and beat well. Add flour mixture and blend.
4. For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
5. In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
6. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.