Let’s get baking! Follow these simple steps to create your own batch of Salted Caramel Crunch Cookies:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Fold in the caramel chips and chopped pecans, ensuring they’re evenly distributed throughout the dough.
6. Using a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Sprinkle a pinch of flaky sea salt on top of each cookie before placing them in the oven.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Baking these cookies always takes me back to my childhood, standing beside my abuela as she taught me the art of listening to dough and trusting my instincts.