Caramel-Filled Chocolate Cookies
Parchment Paper With Stay Flat Dispensing
In small bowl, stir together flour, cocoa and baking soda; set aside. In large bowl, beat 1 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until light and fluffy. Beat in vanilla and eggs. On low speed, beat in flour mixture until well blended. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap and refrigerate 30 minutes for easier handling.
Heat oven to 375°F. In small bowl, mix remaining 1/2 cup pecans and 1 tablespoon sugar. With floured hands, shape about 1 tablespoon dough around each caramel, covering completely. Press 1 side of each ball into pecan mixture. Place nut side up 2 inches apart on cookie sheets lined with parchment paper.
Bake 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In 1-quart saucepan, melt candy coating over low heat, stirring constantly until smooth. Drizzle over cookies.