¾cupunsweetened cocoa powder(I used Hershey's Dark Chocolate)
48Rolos or other chocolate covered caramel candy
1Tablespoonheavy cream, half & half or light cream
2Tablespoonscoarse sea salt
In a medium bowl, combine flour, cocoa powder, baking soda and salt.
In a large bowl of electric mixer, beat butter for a minute or until creamy. Add sugars and continue to beat til smooth and well incorporated. With mixer still running, add eggs, one at a time, and vanilla.
Turn mixer speed down and add flour mixture slowly and beat until well mixed.
Form dough into a ball, wrap in plastic wrap and place in refrigerator to chill for at least 1 hour. This will make it easier to form around candies.
While dough is chilling, unwrap Rolos and place in freezer so they are firm and easy to handle.
Preheat oven to 375 degrees.
Mix chopped nuts and 1 tablespoon sugar together in small bowl.
To assemble: Take a heaping tablespoon of dough and flatten with fingers. Place 1 Rolo in center and wrap dough around it. Then roll in hand to form a ball. Drop into nut-sugar mixture and roll around to coat. Place on ungreased cookie sheet. Repeat with remaining dough, placing each cookie about 2" apart.
Bake 8-10 minutes or until tops start to crack. Remove from oven and cool 2 minutes on cookie sheets then transfer to wire rack to cool completely.
Once cookies are cool, prepare caramel drizzle. In a microwave safe measuring cup, place caramels and cream. Heat in 30 second intervals, stirring in between, until caramels are melted and smooth. Drizzle over cookies then sprinkle with a little sea salt.
When glaze has cooled, store in airtight container.