Preheat your oven to 350°F (175°C), and line two baking sheets with parchment paper for easy cleanup and even baking.

In a large bowl, beat room-temperature unsalted butter with granulated and brown sugars on medium speed until light, fluffy, and pale, about 3 minutes.

Crack in eggs one at a time, beating well after each addition. Stir in pure vanilla extract until the batter is smooth, creamy, and fragrant.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold these into the wet mixture until a soft, cohesive dough forms.

Use a 1½-tablespoon cookie scoop (or spoon) to drop dough balls onto prepared sheets, spacing at least 2 inches apart to allow cookies to spread evenly.

Bake in the preheated oven at 350°F (175°C) for 10–12 minutes, or until edges turn golden brown and centers appear set but slightly soft.

Press three caramel bits into each warm cookie, then top with a pecan half and a sprinkle of chocolate chips; return to oven 1–2 minutes to soften toppings.

Transfer cookies to a wire rack and let cool for at least 5 minutes, allowing caramel and chocolate to set into gooey, irresistible morsels.