Ingredients
Scale
- 1 cup pecans, toasted and chopped
- 1/2 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
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup corn syrup
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Chill the dough in the refrigerator for at least 20 minutes.
- Drop rounded teaspoons of dough onto the prepared baking sheet, creating a well in the center.
- Fill the well with a small amount of corn syrup and top with toasted pecans.
- Bake for 10-12 minutes, or until the edges start to turn golden.
- Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not skip toasting the pecans and ensure the dough is chilled before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg