Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the eggs, one at a time, beating well after each addition. Stir in the vanilla extract until well combined.

Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.

Gradually add the dry and wet ingredients, mixing until just combined.

Fold in 1 cup each of the chopped caramels, chopped pecans, and chocolate chips. Reserve the remaining 1/2 cup of each for topping.

Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Press a piece of the reserved soft caramel into the center of each cookie dough ball.

Sprinkle the tops of the cookie dough balls with the reserved chopped pecans and chocolate chips.

Bake in the preheated oven for 10-12 minutes or until the cookies are set around the edges but still soft in the center. The cookies should spread nicely while baking.

Allow the cookies to cool on the baking sheet for at least 5 minutes.

Melt the 1/2 cup chocolate chips with 1 teaspoon vegetable oil in a microwave-safe bowl, heating in 20-second intervals and stirring between each until smooth.

Place the melted chocolate into a ziplock bag, then snip a small corner off the bag. Gently squeeze the bag to drizzle the chocolate over the cooled cookies.

Allow the chocolate drizzle to set at room temperature, or place the cookies in the fridge for a few minutes to speed up the process.