Carmel-filled Chocolate Cookies

This scrumptious cookie recipe was submitted by Susan Rawlings.

2 ½ C flour
2 tsp. Vanilla
3/4 C unsweetened cocoa
2 eggs
1 tsp. Baking soda
1 C chopped pecans
1 C sugar
48 Rollo Candies, unwrapped
1 C firmly packed brown sugar
1 T. Sugar
1 C butter, softened

4 oz. Vanilla-flavored candy coating (white chocolate chips)

Preheat oven to 375 degrees. Lightly spoon flour into measuring cup, level off. In small bowl, combine flour, cocoa and baking soda; blend well. In a 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 ½ C of the pecans. For each cookie with floured hands, shape about 1 T. Dough around 1 rollo candy, covering completely. In a small bowl, combine remaining ½ C pecans and 1 T. Sugar. Press one side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets. Bake for 7-10 min. or until set and slightly cracked. Cool completely on wire rack. Melt candy coating in small saucepan over low heat stirring constantly until smooth. Drizzle over cookies. Makes 4 dozen cookies.