Caramel Filled Chocolate Cookies

[Sandie D.]

Caramel Filled Chocolate Cookies

1 cup butter,softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
48 ROLO candies

Beat butter until creamy. Gradually beat in white sugar and brown
sugar. Beat in eggs and vanilla. Combine flour, baking soda and cocoa.
Gradually add to butter mixture, beating well. Cover and chill at
least 2 hours.

Preheat oven to 375 degrees F.

Divide the dough into 4 equal parts. Work with one part at a time,
leaving the remainder in the refrigerator until needed. Divide each
part into 12 pieces. Press each piece
of dough around a chocolate covered caramel (such as a rolo). Roll
into a ball. Dip the tops gently into the granulated sugar. Place
sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven, rotating pan halfway at 4
minutes. Let cool for 4 minutes on the baking sheets before removing
to wire racks to cool completely. If you try to take them off sooner
the caramel might try to come out the bottom.