Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Add in the egg and vanilla and beat until combined.
Add in flour, cocoa, salt and baking soda. Mix until all combined.
Scoop out 24 equal cookie dough balls (they should be 1 TBSP of dough – I recommend a 1 TBSP cookie scoop). Roll each cookie dough ball in the finely chopped pecans. Place on prepared baking sheet - 12 cookies per sheet.
Bake for 8 minutes. Cool cookies cookie sheet for 10 minutes before removing to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 12-14 minutes.
While cookies are baking, melt the caramels.
CARAMEL LAYER
Place the caramels and heavy cream in a microwave-safe bowl and melt in microwave 30 seconds at a time stirring in between. Stir. Place the melted caramel in the refrigerator while the cookies bake and cool.
CHOCOLATE TOPPING
Place the milk chocolate chips in a microwave-safe bowl and melt in microwave 30 seconds at a time stirring in between.
COOKIE ASSEMBLY
Top each cookie with a teaspoon of caramel and gently spread around. Repeat with all the cookies. Place the caramel topped cookies in the fridge or freezer for 10 minutes to set.
Remove cookies from fridge and top each on with a teaspoon of melted chocolate and gently spread over caramel. (Optional: Top with 1/4 of a mini Twix candy bar.)Return cookies to refrigerator to set for about 20 minutes. Enjoy these cookies chilled right out of the refrigerator.