Preheat oven to 350℉. Spray a regular-sized muffin pan with nonstick baking spray. Set aside.
In a large mixing bowl, with an electric hand mixer, mix the butter, granulated sugar, powdered sugar, and vanilla extract together for approximately 1- 2 minutes.
Next, add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.
Using a spring loaded cookie scoop or a Tablespoon, add about 2 Tablespoons of dough to each muffin well. Press into the bottom and about halfway up the sides.
Bake for 14-16 minutes or until lightly browned.
Immediately after baking, very lightly press the centers of the cookies down. The bottom of a spice jar, a drink muddler or a shot glass can be used to do this. This creates a small indentation for the chocolate filling to go into.
Let the cookies cool for about 5-10 minutes in the muffin pan.
Next, carefully remove them by using a butter knife to help lift them out of the wells. Transfer to a cooling rack to finish cooling.
In a microwave-safe bowl, heat the chocolate chips for 30 seconds, then stir. Return to the microwave for 20 seconds, then stir. If the chocolate isn’t smooth, continue heating for 10-15 second intervals until completely melted. Note: sometimes the chocolate won’t initially look melted when you pull it out of the microwave but once you stir it, you’ll know if it has actually melted or not.
Spoon about 1 Tablespoon of the melted chocolate into each cookie cup
Then top with about 1 Tablespoon of the pecans. Press down lightly on the nuts.
In a microwave safe bowl, heat the caramel bits with the heavy cream using the same melting method as the chocolate chips from above. Drizzle the caramel over the pecans. Then enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Leftover cookies should be stored at room temp in an airtight container for up to 5-7 days or in the freezer for up to 3 months.
When greasing the tin, try using the butter wrappers to easily wipe it around. I also suggest using butter and flour rather than the spray with the flour, but if you go for that route, just know that that tends to brown the cookies faster. So keep an eye on them.