1 c. butter, softened
1 c. sugar
1 c. firmly packed brown sugar
2 lg. eggs
2 1/4 c. flour
3/4 c. cocoa
1 tsp. baking soda
2 tsp. vanilla extract
1 c. chopped pecans, divided
1 tbsp. sugar
1 (9 oz.) pkg. chewy caramels in milk chocolate

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add eggs, beating well.

Combine flour, cocoa and soda. Add to butter mixture, mixing well. Stir in vanilla and 1/2 cup chopped pecans. Cover cookie dough and refrigerate 1 hour.

Combine remaining 1/2 cup pecans and 1 tablespoon sugar; set aside. Gently press 1 tablespoon cookie dough around each candy, forming a ball. Dip one side of cookie in pecan mixture. Place, pecan side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 8 minutes. (Cookies will look soft.) Let cool 1 minute on cookie sheets. Remove to wire racks to cool.