Combine flour, cocoa and baking soda. In separate bowl beat sugar and butter and add vanilla, eggs. Stir in flour/cocoa mixture. Chill dough for 1 hour. Shape about 1 1/2 tsp. of dough around a rolo, making sure caramel cany is completely covered. Place on ungreased cookie sheet and chill for 1 hour. Bake 7-8 minutes at 375 ºF (190 ºC). Cool on wire rack.Makes 48 cookies
Not a NESTLÉ®-tested recipe.