# What You Need:
→ For the Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - ½ cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
06 - 2½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
09 - 1½ cups pecan halves, roughly chopped and toasted
→ For the Caramel Swirl
10 - ½ cup caramel sauce, room temperature
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Spread chopped pecans on a baking sheet and toast in the oven for 6–8 minutes until fragrant. Allow to cool completely.
03 - In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2–3 minutes.
04 - Beat in eggs one at a time, then add vanilla extract and mix until smooth.
05 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
06 - Fold the toasted pecans into the dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing approximately 2 inches apart.
08 - Using a small spoon or piping bag, drizzle approximately ½ teaspoon of caramel sauce over each dough mound. Gently swirl the caramel into the dough using a toothpick or knife tip.
09 - Bake for 11–13 minutes until edges are golden brown and centers appear just set.
10 - Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
