• 1 cup butter or margarine, softened
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 2 large eggs
• 2 1/4 cups all purpose flour
• 3/4 cups cocoa
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, divided
• 1 tablespoon sugar
• 1 9 ounce package chewy caramels in milk chocolate*

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs, beating well.

Combine flour, cocoa, and soda; add to butter mixture, mixing well. Stir in vanilla and 1/2 cup chopped pecans

Cover cookie dough and refrigerate one hour.

Combine remaining 1/2 cup pecans and 1 tablespoon sugar; set aside.

Gently press 1 tablespoon cookie dough around each candy, forming a ball. Dip one side of cookie in pecan mixture.

Place, pecan side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for eight minutes (Cookies will look soft). Let cool one minute on cookie sheets. Remove to wire racks to cool.

Note: I use plain Eagle Brand caramels, cut into quarters, without milk chocolate.

Recipe submitted by Robbin on 9/17/00

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