In a large bowl, whisk together the flour, cocoa powder, and salt.

Beat in the egg, milk, and vanilla until combined

Gradually beat in the flour ingredients until combined

Cover dough with plastic wrap and place into the fridge for 2 hours

Preheat oven to 350 degrees and line the cookie sheet with parchment paper

Pour pecan chips into a medium bowl

Using a small ice cream scooper, scoop out two tablespoon size of dough and roll into a ball

Roll dough ball into the pecan chips until coated

Place coated dough ball onto the cookie sheet

Repeat steps with about 11-12 more cookies

Using the back of a Tbsp. make an indent into the center of the dough

Bake in the oven for 12 minutes

Once the timer goes off, press the Tbsp. into the cookies again and make a new indention

Repeat steps with remaining dough

Once all cookies are bake, if you haven't already, unwrap the caramels and place them into a microwave safe bowl with the 1 teaspoon of water

Microwave on increments in 30 second intervals until melted and smooth

Using a tsp, fill the indentions in the cookies with the melted caramel