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1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup (1 stick) plus 2 tablespoons butter or margarine
1 cup finely chopped pecans
2/3 cup powdered sugar for rolling
1. Heat oven to 375°F. Remove wrappers from chocolates.
2. Stir together cookie mix and cocoa. Add butter and pecans. Work with hands until dough forms a ball. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired. Makes about 48 cookies.
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