# Ingredient List:
→ 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 6-8 minutes until fragrant. Allow to cool completely.
02 - In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, then add vanilla extract and mix until the mixture is smooth and well 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 the toasted pecans into the cookie dough until evenly distributed throughout.
06 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
07 - Using a small spoon or piping bag, drizzle approximately 1/2 teaspoon of caramel sauce over each cookie dough mound. Use a toothpick or knife tip to gently swirl the caramel into the dough.
08 - Bake for 11-13 minutes, until the edges are golden brown and the centers appear just set.
09 - Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
