1 cup unsalted butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semi-sweet chocolate chips

1 cup caramel bits

1 cup chopped pecans

Optional: melted chocolate (for drizzling), extra caramel bits, pecan halves for topping

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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, cream butter with brown and granulated sugars until light and fluffy.
Add eggs one at a time, then mix in vanilla extract until smooth.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Fold in chocolate chips, caramel bits, and chopped pecans.
Scoop dough into balls (about 2 tbsp each) and place 2 inches apart on prepared baking sheets. Press a pecan half or extra morsels on top if desired.
Bake for 8–10 minutes until edges are set and centers are still soft.
Cool on the baking sheet for 5–7 minutes, then transfer to a wire rack.
Optional: drizzle cooled cookies with melted chocolate and sprinkle extra caramel bits or pecans on top.

Chill dough if cookies spread too much during baking.

Swap pecans with walnuts or almonds for variety.

Dark, milk, or white chocolate chips can replace semi-sweet.

To make vegan, use vegan butter and dairy-free chocolate chips.

Freeze dough balls for future baking or baked cookies for up to 3 months.