Pecan Pie Cookies

For the Cookie Base:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
For the Pecan Topping:
1/2 cup light corn syrup
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup chopped pecan

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Make the Cookie Base: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Scoop the Cookies: Drop tablespoon-sized balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Prepare Pecan Topping: In a large bowl, whisk together the corn syrup, brown sugar, eggs, and vanilla extract until smooth. Stir in the chopped pecans.

Add Topping: Spoon a small amount of the pecan topping over each cookie, ensuring it covers the top.

Bake: Bake for 12-15 minutes, or until the cookies are golden around the edges.

Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Preparation Time: Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

Personal Notes: Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Serving Suggestion: Serve with a cup of coffee or tea for a perfect afternoon treat!