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 light brown sugar until the mixture is light and fluffy, about 3-4 minutes.
3. Add in the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until just combined.
5. Fold in the chopped pecans gently, ensuring they’re evenly distributed throughout the dough.
6. Using a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Using the back of a spoon, make a small indent in the center of each cookie and fill it with a teaspoon of caramel sauce.
8. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Remember, patience is key! Letting the cookies cool allows the flavors to meld together beautifully, creating a truly irresistible treat.