Ingredients
Scale
- 1 cup Unsalted Butter (Softened)
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chopped Pecans (toasted)
- 1/2 cup Corn Syrup
- 1/4 cup Melted Butter
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in the toasted pecans gently.
- Scoop tablespoon-sized portions of dough onto a baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Prepare the gooey filling by mixing corn syrup, melted butter, vanilla extract, and salt until smooth.
- Create a small well in the center of each cookie using the back of a spoon.
- Spoon a small amount of the gooey filling into each well.
- Return the cookies to the oven and bake for an additional 5-7 minutes, until the filling is bubbly and set.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Serve warm or with a scoop of vanilla ice cream. Store in an airtight container for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg