Ingredients:

  • 1 ¾ cups All-Purpose Flour, sifted
  • ½ cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 teaspoon Baking Soda
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (2 sticks), softened
  • ½ cup Granulated Sugar
  • ¾ cup Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 12 ounces Soft Caramels (store-bought cubes)
  • 3 tablespoons Heavy Cream or Milk
  • 24 Pecan Halves, toasted
  • Pinch Flaky Sea Salt (optional, for garnish)

Instructions:

  1. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  2. In the bowl of a stand mixer, beat the room temperature butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 3 minutes). Scrape down the sides.
  3. Beat in the egg until just combined, followed by the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined and no streaks of flour remain.
  5. Cover the dough tightly and chill in the refrigerator for at least 30 minutes to prevent spreading.
  6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop the chilled dough into uniform balls (about 1.5 tablespoons each) and place them 2 inches apart.
  7. Using your thumb or the rounded back of a measuring spoon, gently press a deep indentation into the center of each dough ball.
  8. Bake for 10–12 minutes. The edges should be set, but the center slightly soft. Let the cookies cool on the baking sheet for 5 minutes. While still warm, press the indentation down again lightly with the spoon back if it has puffed up.
  9. Unwrap the soft caramels and place them in a small saucepan or microwave-safe bowl with the heavy cream. Melt over very low heat (or in 30-second microwave bursts), stirring until smooth and glossy.
  10. Spoon about 1 teaspoon of the warm caramel into the center of each cooled cookie well.
  11. Place one toasted pecan half firmly onto the caramel filling of each cookie. Allow the caramel to set fully before serving (about 15-20 minutes). Garnish with a tiny pinch of flaky sea salt, if desired.