I have been making these for several years and they are always a big hit. These are especially good if you use dark cocoa as it gives them a richer, deeper flavor. I sometimes drizzle these with white chocolate because the contrast is so pretty. This time I used caramel, chocolate, and then sprinkled them with pecans…delicious!!!
- 2 1/2 cups flour
- 3/4 cup unsweetened cocoa (preferably dutch process)
- 1 teaspoon baking soda
- 2 stick butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1/2 cup pecans, chopped
- 1 (13 ounce) bag Rolo chocolates (unwrapped)
- 2 teaspoons vanilla
Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well. In large bowl, or mixer, beat sugars and butter until light and fluffy. Add vanilla and eggs and beat well. Add flour mixture and blend. Refrigerate 1 hour
For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering completely. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.