caramel pecan cookies Recipe - Homemade American

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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in 1 1/2 cups chopped pecans and 1 cup caramel bits (or chopped caramel candies).
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For an extra caramel flavor, you can drizzle melted caramel over the cooled cookies.
Ensure your butter is truly softened, not melted, for the best cookie texture.
Don’t overbake the cookies; they will continue to set as they cool.
Store cooled cookies in an airtight container at room temperature for up to 3 days.