Preheat oven to 375 degrees F. Prepare 24 mini muffin cups with cooking spray.
Shape the dough into 24 1-inch balls. Press each ball into the bottom of a mini muffin cup, then use your fingers to carefully press the dough up the sides to form little “cup” shapes.
Bake 8-9 minutes, or until the edges begin to brown. The middles of the cups will likely bubble up to look like cupcakes. Remove the pan from the oven, and use a spoon to flatten out the bubbles, and reshape the dough to look like cups. (Try not to poke holes in the bottoms, though!)
Bake for an additional 3-5 minutes, until the bottom of the cookie dough is cooked and the edges are golden brown. Remove from oven.
While the cookie cups are doing their final round of baking, place the caramel dip in the microwave for 1 minute or so, until the dip is warm and easy to scoop.
Immediately after removing the cookie cups, place about a teaspoon of chocolate chips in the bottom of each cookie cup, and then spoon in a tablespoon or so of warm caramel on top of each cup until the chocolate chips are covered.
Once all of the cups are filled with chocolate and caramel, top with a pinch of chopped pecans.
Let cookie cups cool to room temperature. Then remove from pan carefully with a thin spatula or spoon.