Caramel Filled Chocolate Cookies

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup packed brown sugar
1 cup butter - softened
2 tsp vanilla
2 eggs
1 cup chopped pecans
48 (19 oz package) Rolo candies
1 Tbsp sugar
4 oz white chocolate


Heat oven to 375F.

In a small bowl, combine flour, cocoa and baking soda. Blend well.

In a large bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy.
Add vanilla and eggs, beat well. Blend in flour mixture.
Stir in 1/2 cup of the pecans.
For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 rolo candy, covering it completely.

In a small bowl, combine remaining 1/2 cup nuts and 1 tablespoon sugar.
Press one side of each ball into pecan mixture.
Place nut side up, 2 inches apart on an ungreased cookie sheet.
Bake at 375F for 7 to 10 minutes or until set and slightly cracked. Remove and cool.

Melt white chocolate in a small saucepan over medium heat, stiring constantly.
Drizzle over top of cookies when melted.