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

Cream together 1 cup of softened butter, 1 cup of brown sugar, and ½ cup of granulated sugar for 2-3 minutes until smooth.

Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract until well combined.

Whisk together 3 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt in a separate bowl, then gradually mix with the wet ingredients.

Fold in 1 cup of chopped pecans gently into the mixture.

In another bowl, whisk together 1 cup of corn syrup, 1 cup of sugar, 2 large eggs, 1 teaspoon of vanilla extract, and ½ teaspoon of salt until smooth.

Scoop generous spoonfuls of cookie dough onto the baking sheet, spacing them a few inches apart.

Create wells in the center of each dough scoop using your thumb.

Fill each well with the prepared pecan filling, being careful not to overfill.

Bake for 12-15 minutes, watching for golden brown edges and slightly soft centers.

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