Ingredients
Equipment
Method
Directions
- Cream together the butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, around 3-4 minutes.
- Add the egg and vanilla extract to the creamed mixture, beating until fully combined.
- Whisk together the flour, baking powder, baking soda, and fine sea salt in a separate bowl.
- Mix the dry ingredients gradually into the wet mixture until just combined.
- Chill the dough by covering it and placing it in the refrigerator for at least 1 hour.
- Optional: Preheat your oven to 350°F and toast the pecans for 6 to 8 minutes.
- Combine the light brown sugar, dark brown sugar, corn syrup, and butter in a saucepan over medium heat until smooth.
- Stir in the vanilla extract, salt, and chopped pecans into the saucepan, letting it simmer for about 3 minutes.
- Remove from heat, stir in heavy cream, and let cool for 15 to 20 minutes.
- Preheat your oven to 350°F if you haven't already and line a baking sheet with parchment paper.
- Scoop the chilled dough into balls, about 1 ½ tablespoons each, and roll them in granulated sugar.
- Place the dough balls onto the prepared baking sheet, spacing them 2 inches apart.
- Bake the cookies for 7 minutes, then remove and spoon about 1 teaspoon of the pecan filling into each cookie.
- Return the cookies to the oven and bake for an additional 6 to 7 minutes.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack.
- Top each cookie with a sprinkle of flaky sea salt, if desired.
Nutrition
Notes
Optional: Drizzle with melted chocolate for an extra indulgent touch. Watch the baking time closely to avoid overbaking.