Ingredients
For the Cookie Base:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
For the Pecan Filling:
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3/4 cup chopped pecans, toasted
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1/3 cup brown sugar
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1/4 cup corn syrup (or maple syrup)
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1 tablespoon melted butter
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1/2 teaspoon vanilla extract
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Pinch of salt
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Make the cookie dough:
Cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla. -
Mix dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Add the dry ingredients to the wet and mix until just combined. -
Scoop and shape:
Roll the dough into 1.5-inch balls and place on the baking sheet. Use your thumb or a spoon to create an indentation in the center of each ball. -
Chill for 15 minutes in the fridge while you make the filling.
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Make the pecan filling:
In a small bowl, mix the chopped toasted pecans, brown sugar, corn syrup, melted butter, vanilla, and a pinch of salt. -
Fill each cookie with about 1 teaspoon of pecan filling.
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Bake for 10–12 minutes, or until the edges are golden and the filling is bubbling.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Devour, gift, or freeze. These cookies keep well in an airtight container for up to 5 days, or freeze for up to 2 months.