1 cup brown sugar
2 sticks butter, softened
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
40 to 50 Rolo candies, unwrapped (one standard bag or 6 individual rolls)
Preheat oven to 375 degrees F. Grease cookie sheets. Cream sugar, brown sugar, and butter. Add eggs and vanilla and mix well. Add flour, cocoa, and baking soda. Mix until well combined. Add a little more flour if the dough is too sticky. Pinch off walnut-sized balls of dough and wrap a piece of dough around each Rolo.
Place on cookie sheets. Bake 7-9 minutes, until the cookie is set but the top is still soft to the touch. Don’t overcook or the caramel will get hard. Let the cookies cool on the cookie sheet for about five minutes before transferring them to the wire racks. Be sure to cool a bit on the cookie sheets or the caramel oozes out. Not so good.
I didn't have quite enough Rolos, so I wrapped a few around some chocolate mint candies and they were also yummy.
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