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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. Serve and enjoy!