Chocolate Caramel Rolo Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar, firmly packed
  • 3/4 cup Cocoa, unsweetened
  • 2 1/2 cups Flour pillsbury best all purpose or unbleached flour
  • 1 Rolo chewy caramels in milk chocolate
  • 1 1/16 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans or walnuts

• Dairy

  • 1 cup Margarine or butter

Found on barbarabakes.com

Ingredients

• 2 1/2 cups flour Pillsbury BEST® All Purpose or Unbleached Flour
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1 cup margarine or butter, softened
• 2 teaspoons vanilla
• 2 eggs
• 1 cup chopped pecans or walnuts
• Rolo® Chewy Caramels in Milk Chocolate, unwrapped
• 1 tablespoon sugar

Directions

• In medium bowl, combine flour, cocoa and baking soda; mix well. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup pecans if using. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 Rolo candy, covering completely. *In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.