Ingredients:

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

For the Pecan Filling:

1 cup chopped pecans

1/2 cup brown sugar, packed

1/4 cup corn syrup or maple syrup

1/4 cup unsalted butter, melted

1 tsp vanilla extract

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.

Beat in the egg and vanilla extract until combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients to form a soft dough.

Roll the dough into 1-inch balls and place them on the prepared baking sheets, about 2 inches apart.

Use your thumb or the back of a teaspoon to make a small indentation in the center of each dough ball.

In a medium bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract until well combined.

Spoon a small amount of the pecan filling into each indentation, being careful not to overfill.

Bake the cookies for 10-12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve once cooled and enjoy!

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