Rolo Cookies

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• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 cup white sugar
• 1 cup firmly packed brown sugar
• 1 cup butter, softened

• 2 teaspoons vanilla extract
• 2 eggs 
• 4 ounces chocolate almond bark (chocolate confectioners coating) (optional)
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• Preheat oven to 375 degrees F (190 degrees C).

1. Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
2. Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
3. Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
4. Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
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