Gigi Keetch’s Caramel Filled Chocolate Cookies

2 ½ cups flour

¾ cup unsweetened cocoa

1 tsp. baking soda

1 cup sugar

1 cup firmly packed brown sugar

1 cup butter, softened

2 tsp. vanilla

2 eggs

1 cup chopped pecans

48 Rolo candies, unwrapped (13 oz. pkg.)

1 Tbsp. sugar

In medium bowl, combine flour, cocoa and baking soda; mix well.

In large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.

Heat oven to 375 degrees. For each cookie, with floured hands, shape about 1 Tbsp. dough around 1 candy, covering completely.

In small bowl, combine remaining ½ cup pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely.

Drizzle or pipe ½ recipe of Lisa’s Buttercream Frosting lightly over the cookies and serve. Makes about 4 dozen cookies.