Caramel-Filled Chocolate Cookies

Ingredients

• 1 teaspoon baking soda 
• 1 cup firmly brown sugar packed
• 1 cup butter softened
• 0.8 cup cocoa 
• 2 large eggs 
• 2.3 cups flour all-purpose
• 9 ounce chewy caramels in milk chocolate 
• 1 cup pecans divided finely chopped
• 1 cup sugar 
• 1 tablespoon sugar 
• 2 teaspoons vanilla extract 

Equipment

• baking sheet
• oven
• hand mixer

Directions

1. Beat butter at medium speed of an electric mixer until creamy; gradually add sugars, beating well.
2. Add eggs and vanilla; beat well.
3. Combine flour, soda, and cocoa; gradually add to butter mixture, beating well. Stir in 1/2 cup pecans. Cover and chill dough at least 2 hours.
4. Combine remaining 1/2 cup pecans and 1 tablespoon sugar.
5. Divide dough into 4 equal portions. Work with 1 portion at a time, storing remainder in refrigerator. Divide each portion into 12 pieces. Quickly press each piece of dough around a caramel; roll into a ball. Dip one side of ball in pecan mixture.
6. Place balls, pecan side up, 2" apart on ungreased cookie sheets.
7. Bake at 375 for 8 minutes. (Cookies will look soft.)
8. Let cool 1 minute on cookie sheets; remove to wire racks and let cool completely.