3/4 cup butter, softened

1/4 cup shortening

1 cup brown sugar, packed

2/3 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

11-ounce bag of caramels, chopped into small pieces

2/3 cup chopped pecans

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Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, beat the butter and shortening together until well-combined.
Add the brown sugar and granulated sugar, and beat until the mixture is light and fluffy.
Mix in the eggs and vanilla extract. Scrape down the bowl as needed to ensure everything is evenly combined.
Add the flour, cocoa powder, baking soda, and salt. Stir just until the dough is combined—be careful not to overmix.
Cover the dough and chill it in the refrigerator for 30 minutes.
Once chilled, scoop the dough into 1.5-tablespoon-sized portions and roll them into balls.
Press pieces of caramel and chopped pecans into the outside of each dough ball.
Place the dough balls 2 inches apart on your prepared baking sheets.
Bake the cookies for 8-11 minutes. The edges should be set, but the centers should still look soft and slightly underdone.
Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire cooling rack to finish cooling.

If you prefer, you can replace the shortening with an additional 3/4 cup of butter.

For a nut-free version, omit the pecans and use more caramel bits or chocolate chips.

Chilling the dough is important for helping the cookies maintain their shape while baking.

Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.