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    Rolo Chocolate Cookies

    Source of Recipe


    List of Ingredients

    2-1/4 cups flour

    3/4 cup unsweetened cocoa

    1 tsp. baking soda

    1 cup sugar

    1 cup firmly packed brown sugar

    1 cup butter or margarine, softened

    2 tsps. vanilla

    2 eggs

    1 cup chopped pecans

    48 Rolo Caramels, unwrapped (9-oz. pkg.)


    Heat oven to 325. Lightly spoon flour into measuring cup; level off . In small bowl, combine flour, baking soda and cocoa; blend well.

    *In large bowl, beat 1 cup sugar, brown sugar, and margarine until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans Chill dough for a little while to stiffen. For each cookie, with floured hands, shape about 1 tablespoonful dough around 1 carmel candy, covering completely.

    In small bowl, combine remaining 1/2 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 325 for 10 minutesor until set and slightly cracked.Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack.




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