Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.

In a small bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and kosher salt.

In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.

Add the egg and vanilla extract, mixing well.

Gradually add the dry ingredients to the wet mixture, stirring until combined.

Fold in the chopped pecans.

Scoop out tablespoon-sized portions of the dough and flatten them slightly in your hand.

Place a caramel in the center and wrap the dough around it, forming a ball.

Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly soft.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.