Caramel Filled Chocolate Cookies
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts
1 tablespoon white sugar
48 chocolate covered caramel candies
Beat butter or margarine 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. Stir in 1/2 cup walnuts. Cover and chill at
least 2 hours.
Preheat oven to 375F. Combine remaining 1/2 cup nuts with the 1 tablespoon
sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the
remainder in the refrigerator until needed. Divide each part into 12 pieces.
Quickly press each piece of dough around a chocolate covered caramel. Roll into
a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart
on baking sheets.
Bake for 8 minutes in the preheated oven. Let cool for one minute on the baking
sheets before removing to wire racks to cool completely.