1 cup brown sugar
1 cup butter
1 teaspoon vanilla
2¼ cups flour
¾ cup cocoa
1 teaspoon baking soda
1 cup chopped pecans
1 (12 oz.) bag Rolos, unwrapped
Preheat oven to 350 degrees. Cream together sugars and butter. Add eggs and vanilla and mix well. Combine flour, cocoa and baking soda and add to butter mixture. Shape 1 tablespoon dough around 1 Rolo. Dip cookie bottom in chopped pecans. Place on lightly greased cookie sheets and bake until cracked on top, about 8-10 minutes.
I've seen people put a lot of things in cookies, but this has to be one of the best ideas ever! This is a must bake holiday cookie at our house. I find the dough is a little easier to handle if it's been chilled for about 20 minutes. You can omit the nuts, but they help prevent sticking if any carmel escapes during baking. When we lived at a lower altitude it helped to refrigerate or freeze the Rolos, but now that we're at a higher altitude I find that isn't necessary. I recommend buying extra Rolos, just in case a few go missing while you're baking.
Who Dished It Up First
I got this recipe years ago from a co-worker when we were living in British Columbia, Canada. I've made it every Christmas since.
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