Step 1

1 Preheat the oven to 350 degrees

Step 2

2 Grease the muffin wells with cooking oil spray

Step 3

3 Combine the butter and brown sugar in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for several minutes until lightly and fluffy

Step 4

4 Stop to scrape down the bowl

Step 5

5 Add the egg and vanilla extract; beat on low speed until well blended, then add the peanut butter and beat until incorporated

Step 6

6 Stop to scrape down the bowl

Step 7

7 Add the flour and salt; beat on low speed to form a soft dough

Step 8

8 Divide into 12 portions (or 25 to 30 portions if you’re using the mini-muffin pans); press the dough into each well to form cups (up the sides) that will hold the filling

Step 9

9 Bake for 15 to 20 minutes or until lightly browned; you may need to tamp or reshape the cups immediately after you remove them from the oven

Step 10

10 Combine the caramels and heavy cream in a microwave-safe bowl

Step 11

11 Microwave on HIGH in 30-second increments until all the caramels are melted

Step 12

12 Stir until smooth, then divide evenly among the cookie cups

Step 13

13 Refrigerate (in the pan) while you prepare the topping

Step 14

14 Place the chocolate in a microwave-safe bowl

Step 15

15 Microwave on MEDIUM in 30-second intervals until the chocolate has melted

Step 16

16 Stir until smooth, then pour evenly over each filled cookie cup

Step 17

17 Immediately place a pecan half at the center of each topped surface

Step 18

18 Let cool until the chocolate has set, then use a round-edged knife to loosen the cups around the edges before removing them from the pan