Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, 1/2 cup of brown sugar, and granulated sugar until fluffy. Gradually beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, mixing until just combined — don’t overwork the dough!

Roll the dough into 1.5-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each ball.

Pop the cookie dough in the fridge for 15 minutes while you prepare the filling.

In a small bowl, combine the chopped toasted pecans, brown sugar, corn syrup (or maple syrup), melted butter, vanilla extract, and a pinch of salt until well mixed.

Remove the cookie dough from the fridge and fill each indentation with about 1 teaspoon of the pecan filling.

Bake for 10–12 minutes, or until the edges are golden and the filling is bubbling up.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Enjoy these cookies as they are, or elevate your serving by pairing them with whipped cream or a scoop of vanilla ice cream.

Drizzle with chocolate sauce or additional caramel for an elegant touch.