Caramel-Filled Chocolate Cookies

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1cup of softened butter
1 cup packed brown sugar
17 tablespoons of sugar, divided (You add 1 cup to the cookie batter)
2 eggs
1 tsp of vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
11/4 cups chopped pecans
1(13) oz package Rolo candies
1 oz. white coating chocolate
In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs one at a time, beating well after each addition Beat in vanilla. Combine flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cups pecans.
Shape a tablespoon of dough around each candy forming a ball. In a small bowl, combine the sugar and pecans. Press the cookie halfway into the dough and place on a cookie sheet with the sugar side up. Place balls 2″ apart.
Bake 375 for 7-10 minutes until tops are slightly cracked. Cool for 3 minutes before removing to wire wracks to cool completely. Drizzle white melted chocolate on top using a spoon.
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