Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed until pale and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing until each is incorporated, then stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low until just combined to avoid overmixing.

Fold in the chopped pecans and gently fold in the caramel sauce. If the dough becomes too soft, refrigerate for 15–20 minutes.

Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, or until the edges are set and golden brown while the centers remain soft.

Immediately sprinkle each cookie lightly with sea salt after removing from the oven.

Let the cookies cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.