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