Caramel Filled Chocolate Cookies
2 sticks butter, softened
1 cup plus 1 tablespoon sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 cup cocoa
1 cup chopped walnuts
48 chocolate covered caramel candies
In bowl, beat butter with mixer until creamy. Gradually beat in 1 cup sugar and brown sugar. Beat in eggs and vanilla. In another bowl, combine flour, baking soda and cocoa. Gradually add to butter mixture, beat well. Stir in 1/2 cup nuts. Cover. Chill for 2 hours. Preheat oven to 375. In another bowl, combine 1/2 cup nuts and 1 tablespoon sugar. Divide dough into four parts. Work with one part at a time, leaving remainder in refrigerator until needed. Divide each part into 12 pieces. Quickly press each piece of dough around one caramel. Roll into ball. Dip tops into sugar mixture. Place sugar side up, 2 inches apart onto greased cookie sheets. Bake for 8 minutes. Cool on pans for 3 to 4 minutes. Remove to wire rack. Cool completely.