# 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
# How To Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper. Spread chopped pecans on a baking sheet and toast for 6 to 8 minutes until fragrant. Remove and cool completely.
02 - In a large mixing bowl, cream together 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.
04 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry mixture to wet mixture, stirring just until combined.
05 - Fold cooled toasted pecans into dough until evenly distributed.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Using a small spoon or piping bag, drizzle approximately 1/2 teaspoon of caramel sauce over each dough mound. Gently swirl caramel into dough using a toothpick or knife tip.
07 - Bake for 11 to 13 minutes until edges are golden and centers appear just set.
08 - Cool on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
