1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chopped pecans
1 1/4 cups mini-chocolate chips
Bag of Rolo Candy, unwrapped
Preheat the oven to 375° F.
In a bowl, whisk the flour, baking soda and salt.
Cream the butter and the sugars until light and fluffy.
Beat in eggs, one at a time until fully incorporated. Add vanilla.
Slowly add in dry ingredients, then mix in pecans and mini-chocolate chips.
Take one tablespoon of cookie dough, and wrap around one Rolo candy.
Make sure that the entire Rolo is covered with dough.
Place on cookie sheet, and bake for 10-12 minutes, or until golden brown.
Remove from cookie sheet, and place on cooling rack.
Serve warm, so that the caramel will still be hot and gooey.