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

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together flour, baking soda, and salt; gradually mix into wet ingredients until just combined.

Fold in chopped pecans and salted caramel sauce gently into the dough.

Drop spoonfuls of dough onto prepared baking sheet, spacing about 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are slightly soft.

Sprinkle a pinch of sea salt on warm cookies just after baking.

Cool on the baking sheet for 5 minutes before transferring to a wire rack.