2. In a large bowl, cream together 1 cup of softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.
3. Beat in the egg and 1 teaspoon of vanilla extract until well combined.
4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in the toasted, finely chopped pecans.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Flatten each dough ball slightly and create a small indent in the center using your thumb or the back of a spoon.
9. In a medium bowl, whisk together the light corn syrup, 1/2 cup packed brown sugar, melted butter, 1 teaspoon of vanilla extract, and 2 large eggs until smooth and well-combined.
10. Spoon about 1 teaspoon of the filling into each cookie indent.
11. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
12. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a different take, try adding a pinch of cinnamon or nutmeg to the dough for a warm, spicy aroma. If you prefer a different type of nut, walnuts or almonds can be substituted for pecans. For a touch of chocolate, consider drizzling melted dark or white chocolate over the cooled cookies.
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