Pecan Pie Cookies

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup finely chopped pecans (toasted)
3/4 cup light corn syrup
1/2 cup brown sugar, packed (for filling)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract (for filling)
2 large eggs (for filling)

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream together 1 cup of softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until light and fluffy.

3. Beat in the egg and 1 teaspoon of vanilla extract until well combined.

4. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Fold in the toasted, finely chopped pecans.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Flatten each dough ball slightly and create a small indent in the center using your thumb or the back of a spoon.

9. In a medium bowl, whisk together the light corn syrup, 1/2 cup packed brown sugar, melted butter, 1 teaspoon of vanilla extract, and 2 large eggs until smooth and well-combined.

10. Spoon about 1 teaspoon of the filling into each cookie indent.

11. Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.

12. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.