Ingredients
Scale
- 1 cup butter or vegan butter
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1 cup pecans, chopped
- 1/4 cup corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and brown sugar until smooth and fluffy.
- Stir in the vanilla extract until well combined.
- Gradually add the flour, baking soda, and salt, mixing until incorporated.
- Fold in the chopped pecans until evenly distributed.
- Roll dough into small balls and place them on a lined baking sheet, spaced apart.
- In a separate bowl, mix corn syrup with additional chopped pecans for the filling.
- Make an indentation in each cookie and fill it with the pecan mixture.
- Bake for 10-12 minutes until golden around the edges.
- Let cool on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze and thaw when ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg