Directions

For the Cookies

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter, sugars, and corn syrup together until light and fluffy.
3. Add the egg and vanilla, mix until combined and scrape down the bowl, as needed.
4. In a separate bowl, whisk together the flour, salt, and baking soda.
5. Add the dry ingredients to the butter mixture and mix until a soft dough is formed.
6. Scoop the dough with a medium cookie scoop, roll into balls, and place on the baking sheet.
7. Using the back of a teaspoon, gently press an indent into the center of each dough ball.
8. Bake for 8–10 minutes. The indents will disappear as the cookies bake, but that’s expected, once out of the oven, immediately press the centers down again with the teaspoon to recreate the indent.
9. Let the cookies cool completely on the baking sheet before filling.

For the Pecan Filling

1. In a medium saucepan, combine the butter, brown sugar, corn syrup, cinnamon, nutmeg, and heavy cream. Bring to a boil and cook for 1 minute.
2. Stir in the pecans and vanilla, then cook at a low boil for 2 minutes, stirring often so the mixture doesn’t stick.
3. Remove the pot from the heat and let the mixture cool. Place in the refrigerator until the mixture thickens.
4. Once cookies and filling have cooled, spoon a heaping tablespoon of filling into the center indent of each cooled cookie. Enjoy!