2 ½ cups flour
¾ cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 tsp. vanilla
2 eggs
1 cup chopped pecans
48 Rolo candies, unwrapped (13 oz. pkg.)
1 Tbsp. sugar
In medium bowl, combine flour, cocoa and baking soda; mix well.
In large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in ½ cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat oven to 375 degrees. For each cookie, with floured hands, shape about 1 Tbsp. dough around 1 candy, covering completely.
In small bowl, combine remaining ½ cup pecans and 1 Tbsp. sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely.
Drizzle or pipe ½ recipe of Lisa’s Buttercream Frosting lightly over the cookies and serve. Makes about 4 dozen cookies.
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