2 1/2 c. flour
3/4 c. unsweetened cocoa
1 tsp. baking soda
1 c. sugar
1 c. firmly packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped pecans
48 chewy caramels in milk chocolate, unwrapped (9 oz. pkg.)
1 tbsp. sugar
4 oz. vanilla flavored candy coating (opt.)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well. In large bowl beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans.

For each cookie, with floured hands, shape about 1 tablespoon of dough around 1 caramel candy, covering completely. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place nut side up, 2" apart on ungreased cookie sheet. Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheet and cool completely on wire rack.

Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.