Separate egg and chill the white for later.

Electric mix butter and sugar well.

Add in egg yolk, milk, and vanilla.

Add flour, cocoa and salt and chill an hour.

Preheat oven to 350 degrees F.

Line cookie sheet with parchment paper.

Microwave caramels and cream until melted and stir to combine.

Slightly beat reserved egg white.

Shape the dough into 1-inch balls.

Roll the balls in the egg white, then in the pecans to coat.

Place on cookie sheet and make a thumbprint in the center of each. OR, I prefer to use a wooden spoon end to press in the center.

Bake for 10 -12 minutes or until edges are firm.

If cookie centers puff during baking, repress with your thumb.

Spoon melted caramel mixture into center.

Let cool.

Melt chocolate and shortening in microwave and drizzle across the tops.

Let set.