Line a large baking sheet with parchment paper. Place white chocolate in a large microwave-safe bowl. Microwave on high in 30 second increments, stirring in between, until chocolate melts and is smooth. Stir in the chopped candied pecans. Pour the white chocolate pecan mixture onto prepared baking sheet and spread in an even layer, about 1/4 inch thick. The bark is chunky. Place the baking sheet of bark in the refrigerator and chill until hardened, about 20 to 30 minutes.

Meanwhile, place the butter in a light-colored medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a large bowl. Let cool to room temperature. You can put it in the fridge to speed up the process.

Remove the bark from the fridge. Using a sharp knife, chop the bark into chunks. Set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

In the bowl of a stand mixer, combine the browned butter, brown sugar, and granulated sugar. With the beater blade, mix until well combined. Add the eggs and vanilla. Mix until smooth, scraping down the sides of the bowl with a spatula as necessary.

Turn off the mixer and add all the dry ingredients. Mix on low until just combined. Don’t over mix.

Stir in 1 1/2 cups of the white chocolate candied pecan bark (reserve the rest for garnishing the cookies). Scoop the dough into balls, about 2 tablespoons per cookie, and chill the balls in an airtight container for at least 1 hour. You can chill the dough balls for up to 48 hours.

When ready to bake, remove the dough from the fridge and preheat the oven to 350 degrees F. In a small bowl, combine the sugar and cinnamon. Roll each cookie dough ball in the cinnamon sugar mixture until well coated.

Place the balls on a large baking sheet that has been lined with parchment paper. Leave about 2-inches of space between each cookie.

Bake for 10 to 14 minutes or until cookies are set around the edges, but still soft in the center. Remove from the oven and sprinkle with flaky sea salt. While the cookies are still warm, gently press a few pieces of the bark on top of each cookie. You might have some leftover bark, but I don’t think you will mind, it’s SO good!

Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.