# Components:
→ Cookie Base
01 - 2 cups all-purpose flour
02 - 1 cup unsalted butter, softened
03 - 0.5 cup granulated sugar
04 - 0.5 cup light brown sugar, packed
05 - 1 large egg
06 - 1 teaspoon pure vanilla extract
07 - 0.25 teaspoon fine sea salt
→ Filling and Topping
08 - 0.75 cup pecan halves, finely chopped
09 - 0.5 cup soft caramel candies
10 - 2 tablespoons heavy cream
# Method:
01 - Preheat oven to 350°F. Line baking sheets with parchment paper.
02 - Beat unsalted butter, granulated sugar, and brown sugar together in a large bowl until pale and fluffy.
03 - Add egg and vanilla extract to the mixture, beating until fully combined.
04 - Whisk together flour and sea salt in a separate bowl, then gradually add to the wet mixture just until combined.
05 - Form dough into 1-inch balls. Roll each ball in chopped pecans, pressing gently to adhere.
06 - Arrange balls onto prepared baking sheets. Use your thumb or a small spoon to make a deep indentation in the center of each.
07 - Bake cookies for 12 to 15 minutes or until edges are golden and centers are set. Let cool on trays for five minutes before transferring to a wire rack.
08 - Melt caramel candies with heavy cream in a small saucepan over low heat, stirring constantly until smooth.
09 - Spoon or pipe a small amount of warm caramel mixture into each well of the cooled cookies.
