1. Prepare the Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and chopped pecans.

2. Prepare the Caramel Filling

1. In a small saucepan, melt the caramel candies with the heavy cream over low heat, stirring constantly until smooth.
2. Remove from heat and let it cool slightly so it thickens for easy filling.

3. Shape the Cookies

1. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand.
2. Place a small spoonful of the caramel filling in the center.
3. Top with another tablespoon of dough and seal the edges around the caramel completely.
4. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
5. Press a pecan half on top of each cookie.

4. Bake the Cookies

1. Bake for 10–12 minutes, or until the edges are golden brown and the centers are set.
2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Optional Topping

Drizzle the cooled cookies with melted chocolate for an extra indulgent touch.

Tips for Perfect Cookies

• Make sure to seal the dough completely around the caramel to prevent it from leaking during baking.
• If the caramel is too thick to work with, warm it slightly for easier filling.
• Toast the pecans for added flavor and crunch.