Caramel Nougat Chocolate Cookies
These rich cookies are filled with creamy caramel.

Yield: 4 dozen cookies

• 2 1/4 all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1 cup granulated sugar

• 1 cup firmly packed brown sugar
• 1 cup margarine

• 2 teaspoons pure vanilla extract
• 2 eggs
• 1 cup chopped pecans
• 48 Rollo candies
• 1 + tablespoons granulated sugar

Preheat oven to 375 degrees F.

Combine flour, cocoa and baking soda. In a large bowl, beat 1 cup sugar, brown sugar and margarine until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture; blend well. Stir in 1/2 cup nuts. Refrigerate dough 1 hour.

With floured hands, cover each candy with 1 tablespoon of dough. Rolld in remaining nuts and sugar. Place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 10 minutes. Cool 2 minutes and remove to cooling rack.