# What You Need:
→ For the Cookies
01 - 1 cup (2 sticks) 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
# How to Make:
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 preheated oven for 6 to 8 minutes until fragrant. Remove and allow to cool completely.
03 - In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla extract until the mixture is 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 - Gently fold the toasted pecans into the cookie dough until evenly distributed.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Using a small spoon or piping bag, drizzle approximately ½ teaspoon of caramel sauce over each dough mound. Use a toothpick or knife tip to gently swirl the caramel into the dough.
09 - Bake for 11 to 13 minutes until the edges are golden brown and the centers appear just set.
10 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
