1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and cream cheese using an electric mixer until smooth and creamy, about 3 minutes.
4. Add the granulated and brown sugar to the butter mixture, beating until light and fluffy, about another 3 minutes.
5. Mix in the eggs one at a time, followed by the vanilla extract, ensuring everything is well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
7. Fold in the toasted pecans and caramel bits, incorporating them evenly throughout the dough.
8. Using a tablespoon, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Sprinkle a pinch of sea salt on top of each cookie for that perfect salted caramel touch.
10. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers might look slightly underbaked, but they will continue to cook as they cool on the baking sheet.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

One thing I’ve learned from years of baking in my family’s bustling kitchen is that patience is key. Letting the cookies rest on the baking sheet allows them to set just right, ensuring that each one is perfect.