• Preheat your oven to 350°F.

Prepare the Cookie Dough

• Combine the softened butter and sugars in a large mixing bowl.
• Use an electric hand mixer to beat the ingredients together on medium-high speed until smooth and creamy.
• Beat in the egg until it is fully incorporated with the creamed sugar.
• Reduce the speed of your hand mixer and gently whisk in the flour, baking powder, baking soda, and cocoa powder.
• Once the wet and dry ingredients are homogenous, fold in the pecans.

Bake the Cookies

• Use a cookie scoop to drop balls of cookie dough onto a baking sheet. Space your cookies about 1 ½ inches apart to account for spreading.
• Bake the cookies for 11 minutes.
• Remove them from the oven and immediately use a small dish or the back of a tablespoon to create an indent in the center of each cookie.

Prepare the Caramel Filling

• Let the cookies cool on the counter while you melt down the caramels and water in a small saucepan over medium heat.
• Stir constantly until the caramels are completely melted.

Add the Caramel Filling

• Fill each cookie indent with a spoonful of caramel sauce.
• Let your cookies cool for another 20 to 30 minutes, or until the caramel sauce is no longer runny.