Caramel Filled Chocolate Cookies

(from allrecipes.com)

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 tsp vanilla extract
2 1/4 cups flour
1 tsp baking soda
3/4 cup unsweetened cocoa powder
1 cup chopped walnuts (optional)
1 Tbsp white sugar
48 chocolate-covered caramel candies (I used Junior Caramels, 1 large box)

1. Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. Stir in 1/2 cup walnuts. Cover and chill at least 2 hours.
2. Preheat oven to 375 degrees.
3. Combine remaining 1/2 cup nuts with the 1 Tablespoon sugar. Divide the dough into 4 parts. Work with one part at a time, leaving the remainder in the fridge until needed. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate covered caramel. Roll into a ball. Dip the tops into the sugar mixture. Place sugar side up, 2 inches apart on greased baking sheets, or a baking sheet with a silpat. (Do not press cookies down - they will flatten as they bake.)
4. Bake for 8 minutes in the oven. Let cool 3-4 minutes on the baking sheets before removing to wire racks to cool completely.

**note: These cookies are best the same day. For a perfect cookie on the second day, microwave for 5-10 seconds to re-melt the caramel. Delicious!