Caramel Cookies

These cookies are DEVINE!  I love them, I think about them in my spare time. Really.  These are some of the best cookies I have ever had (chewy, chocolaty, with a caramel center...yum) and they are beautiful too which is an added bonus.  I took these to Beth's house recently for a special get together.  I was so happy to have an excuse to make these.  Try them, you won't be disappointed! 

2 1/2 C. Flour 
3/4 c. unsweetened cocoa

1 tsp. baking soda

1 c. sugar

1 c. firmly packed brown sugar

1 c. softened butter

2 tsp. vanilla

2 eggs

1 c. chopped nuts

48 Rolos

1 tbsp. sugar

1/2 cup white chocolate chips

Heat oven to 375 degrees. Combine flour, cocoa and baking soda. In a separate bowl, beat 1 cup sugar, brown sugar and butter until light. Add vanilla and eggs and mix well. Add to flour mixture and mix. Stir in 1/2 cup of the nuts.  Unwrap Rolos and shape about 1 tablespoon of dough around 1 Rolo, covering completely.  In a 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" apart on an ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes. Remove from cookie sheet to cool on wire rack. Put the white chocolate chips into a plastic sandwich bag and microwave 10 seconds at a time until melted, squishing the bag after each 10 second interval to mix the chocolate.  Snip off the very tip of one corner of the bag and use it like a decorator bag to drizzle chocolate over the cookies.  Allow to cool at least 1 hour to set chocolate before removing to a serving plate.