Preheat your oven to 350°F (175°C).

Lightly grease a 24-cup mini muffin pan with butter or nonstick cooking spray. Make sure to coat the bottoms and sides of each cavity so the cookie cups release easily after baking.

Set the pan aside while you prepare the dough.

Step 2: Make the Cookie Dough

In a large mixing bowl, beat the softened butter and brown sugar until light and creamy.

Add the egg and vanilla extract, then mix until fully combined.

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing, as this can make the cookie shells tough.

The dough should be soft but firm enough to shape into small balls.

Step 3: Shape the Cookie Cups

Divide the dough into 24 equal portions.

Roll each portion into a small ball and place one ball into each cavity of the prepared mini muffin pan.

Use your thumb or the rounded end of a small measuring spoon to gently press into the center of each dough ball. Work the dough up the sides to form a small cup shape.

Make sure the bottom is not too thin and the sides are reasonably even so the cups can hold the filling.

Step 4: Prepare the Pecan Filling

In a medium bowl, whisk together the brown sugar, egg, melted butter, vanilla extract, flour, and salt until smooth.

Stir in the chopped pecans until they are evenly coated with the sweet mixture.

The filling should be thick enough to spoon into the cookie shells without running over the sides.

Step 5: Fill the Cookie Cups

Spoon approximately 1 teaspoon of pecan filling into the center of each prepared cookie cup.

Do not overfill them. The filling expands slightly during baking, so leave a little space at the top to prevent overflow.

If desired, place a few extra chopped pecans on top of each cup for a beautiful finish.

Step 6: Bake Until Golden

Place the muffin pan in the preheated oven and bake for approximately 12 to 15 minutes.

The cookie edges should look lightly golden, and the pecan filling should appear set around the edges while remaining slightly soft in the center.

Avoid overbaking because the cookie shells can become dry and the filling may lose its soft texture.

Remove the pan from the oven and place it on a wire cooling rack.

Step 7: Cool and Remove

Allow the cookie cups to cool in the pan for approximately 10 to 15 minutes.

As they cool, the filling will become firmer and the cookie shells will hold their shape.

If the centers have puffed up slightly, gently press them down with the back of a small measuring spoon while they are still warm.

Carefully loosen the edges with a thin butter knife or small offset spatula, then lift each cookie cup from the pan.

Transfer them to a wire rack and allow them to cool completely.

Step 8: Add the Finishing Touches

Once the cookie cups are cool, arrange them on a serving platter.

For an extra-special presentation, drizzle melted chocolate or caramel sauce over the tops. You can also dust them lightly with powdered sugar.

Serve at room temperature and enjoy every buttery, pecan-filled bite!