Ingredients

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup caramel baking bits
1/2 cup pecan pieces

Topping:
1/2 cup caramel baking bits
1 tablespoon heavy cream
coarse salt

Directions

Grease a 7-inch round baking pan or skillet with olive oil or non-stick cooking spray.

In a large bowl, use a hand mixer to cream the butter and 2 sugars together until light and fluffy.

Beat in the egg and vanilla extract.

Reduce the mixer speed to medium-low; Add and blend in the baking soda, salt and flour.

Using a silicone spatula or wooden spoon, gently stir in the pecans and ½ cup of caramel bits.

Pour the batter into the prepared pan.

Air fry at 350°F. for 10-12 minutes, or until a toothpick inserted in the center of the cookie comes out clean or with a few moist crumbs..

In a small microwave-safe bowl, combine ½ cup caramel baking bits and heavy cream. Microwave on High in 30-second bursts, stirring between each, until the caramel is melted and smooth.

Drizzle topping over the cookie and sprinkle with coarse salt.