2 1/4 c. Pillsbury's Best 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 Rolo chewy caramels (unwrapped)
1 tbsp. sugar
4 oz. vanilla-flavored candy coating (if desired)

Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In small bowl combine flour, cocoa and baking powder; 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 tablespoonful 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 inches apart on ungreased cookie sheets. Bake at 375 degrees for 7-10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool completely on wire rack. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies. 4 dozen cookies.