Chocolate Caramel Surprise

I have a think for caramel. Not care-a-mel, but car-mul. Even though it totally makes sense that it should be care-a-mel. That isn't how I say it. How do you say it?

Anyway. I have a think for it. And chocolate and caramel. And chocolate and caramel and pecans. I once finished off an entire box of turtles by myself. And then ate the box of cashew turtles too. But we aren't talking about that.

What are we talking about? We are talking about these:

image from Martha Stewart

What you need:

36 pecan halves
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/8 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup firmly packed dark-brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
10 individually wrapped caramels, coarsely chopped

What you do:

Preheat the oven to 350 degrees. Line baking pans with Silpats (or parchment)

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt

Cream butter and sugars on medium speed (paddle attachment) for 1 minute. Beat in egg and vanilla. With the mixer on low speed, add the flour mixture and beat to combine.

Use a 1 1/4-inch ice-cream scoop to form a ball of dough. Place a pecan in the dough, pressing lightly to secure. Place the dough pecan side down onto the prepared baking sheet.

Using the back of a teaspoon (or your thumb), make an indentation in the top of each cookie. Fill the indention with 1/4 teaspoon of chopped caramel. Bake until firm, about 15 minutes.

Transfer cookies to a rack to cool completely. Store in an airtight container for up to 3 days.