Chocolate Caramel Cookies
1 ½ c. butter, softened
1 c. sugar
1 t. vanilla
3 c. flour
½ c. baking cocoa
1 pkg. (12 oz.) mini chocolate chips
1 c. chopped pecans
1 bottle caramel ice cream topping
In a mixing bowl, cream butter and sugar.
Beat in egg and vanilla.
Combine flour and cocoa; gradually add in the creamed mixture.
Stir in chocolate chips and pecans.
Roll into 1 in. balls.
Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an 3/8 to ½ in deep indentation in the center of each ball. Smooth any cracks.
Fill each indentation half full with caramel topping.
Bake at 350º for 15-18 minutes or until caramel is very bubbly and the cookies are set.
Cool for 5 minutes before removing to wire racks.
Yield 6 dozen.