Ingredients
Scale
- 1 cup unsalted butter (or vegan butter)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup corn syrup (or maple syrup for vegan option)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the vanilla extract, stirring until incorporated.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined—don’t overmix!
- Gently fold in the chopped pecans.
- Scoop out portions of the dough and place them on a baking sheet lined with parchment paper.
- For the filling, mix the corn syrup (or maple syrup) with an additional handful of chopped pecans and a splash of vanilla.
- Create a small indentation in the center of each cookie dough ball and fill it with the pecan mixture.
- Bake for about 10-12 minutes, or until golden brown around the edges.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Storage is easy in an airtight container at room temperature. Can be frozen once cooled.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg