Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 1 cup (120g) chopped pecans, toasted
  • 1/2 cup (120ml) caramel sauce
  • Flaky sea salt for sprinkling

Instructions:

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, combine softened butter, brown sugar, and granulated sugar. Beat until light and fluffy.
  3. Add in the egg and vanilla extract. Mix until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry mixture to the wet ingredients until just combined.
  6. Stir in the chopped pecans and half of the caramel sauce.
  7. Use a cookie scoop or tablespoon to drop dollops of dough onto the prepared baking sheets, spacing them a couple of inches apart.
  8. Drizzle a small amount of caramel on top of each cookie and sprinkle with flaky sea salt.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Allow cookies to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.