The first step is to grab all of your needed ingredients to ensure you aren't missing anything.
Preheat your oven to 350 degrees F and grab a parchment lined baking tray.
In an electric mixer on medium speed, combine your butter and sugars. Once mixed well, add in your egg and vanilla.
Once the wet mixtures have creamed together well, it is time for the dry ingredients. To ensure the dry ingredients are spread evenly throughout, I suggest adding them all to a separate bowl and then gradually pouring this in to the wet mixture. Mix until well combined but do not over mix!
Now that the dough is complete, start rolling out your 20-24 ish evenly sized balls of cookie dough. Transfer these to your lined baking tray, press them down slightly to fit the caramel in the middle, and then bake for 12 minutes.
Once baked, remove them from the oven and immediately sprinkle on your chopped pecans and push these in to the caramel centre.
Let the cookies cool completely before adding the chocolate. I suggest melting your chocolate and then pouring it on to a small, shallow plate. Dip the bottom of the cookie in the chocolate using a fork to remove and then place this on a parchment lined cutting board or tray. Feel free to drizzle any remaining chocolate over top of the cookies and then stick them in the fridge for at least an hour to set.
This recipe makes about 20-24 cookies. They can stay for 5 days on the counter or be frozen.
