Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla and egg.
• In a separate bowl, whisk together gluten-free flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
• Shape dough into 1-inch balls and place on prepared baking sheets. Press a pecan half into the top of each cookie.
• Bake for 10-12 minutes, or until edges are lightly golden.
• While cookies are baking, melt caramels with milk in a saucepan over low heat, stirring constantly until smooth.
• Remove cookies from oven and immediately press a caramel into the center of each cookie. Let cool completely.
• Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle melted chocolate over cookies.
• Let chocolate set before serving.