Ingredients
CARAMEL - FILLED CHOCOLATE COOKIES
2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. plus 1 tbsp. splenda
1 c. brown sugar
1 c. softened butter
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 Rolo caramel candy
1 tbsp. sugar
4 oz. vanilla flavored candy coating (opt.)
Preparation
Preheat oven to 375 degrees. (Yield: 4 dozen.) Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around (1) caramel candy, cover completely.
In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press 1 side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets. Bake 7 to 10 minutes or until slightly cracked. Cool 2 minutes, remove from sheets. Cool on wire rack. Melt white candy chocolate in microwave a few seconds. Drizzle in zig zag pattern on top of cookies.
