Caramel-Filled Chocolate Cookies

1 cup butter, softened
1 cup, plus 1 tbsp sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp baking soda
3/4 cups chopped pecans
1 (13 ounce) package Rolo candies
4 (1 ounce) square white choclate, melted (I melted white chocolate chips with some shortening)

In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture, beating just until combined.

Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 inches apart on greased baking sheets.

Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.