Carmel Filled Chocolate Cookies

2 1/2 cups flour

3/4 cup unsweetened cocoa

1 teaspoon baking soda

1 cup sugar

1 cup firmly packed brown sugar

2 teaspoons vanilla

2 eggs

1 cup chopped pecans

48 rolo candies -- unwrapped

1 tablespoon sugar

4 oz vanilla floavored candy coating -- if desired

Lightly spoon flour into measuring cup;level off. In medium bowl,combine flour,cocoa and baking soda;mix well.In large bowl combine 1 cup sugar,brown sugar and margarine;beat until light and fluffy.Add vanilla and eggs;beat well.Add flour mixture;blend well.Stir in 1/2 cup of the pecans.If necessary cover with plastic wrap,refrigerate 30 minutes for easier handling.Heat oven to 375.For each cookie,with floured hands,shape about 1 Tablespoon dough around 1 carmel candy,covering completly.In small bowl,combine rmeaining 1/2 cup pecans and 1 Tablespoon sugar.Press one side of each ball into pecan mixture.Place,nut side up,2 inches apart on ungreased cookie sheets. Bake at 375 for 7-10 minutes or until set and slightly cracked.Cool 2 minutes;remove from cookie sheets.Cool on wire rack for 15 minutes or until completly cooled.Melt candy in small saucepan over low heat,stirring constantly until smooth.Drizzle over cookies.