1. IngredientsFor the cookies
    • 1 cup (225 g) softened butter
    • ½ cup (100 g) brown sugar
    • ¼ cup (50 g) white sugar
    • 1 egg
    • 1 tsp vanilla essence
    • 2 cups (250 g) all-purpose flour
    • ½ tsp baking soda
    • Pinch of salt
    For the pecan topping
    • 1 cup chopped pecans
    • ½ cup brown sugar
    • ¼ cup butter
    • 2 tbsp honey or corn syrup
    • 2 tbsp cream
    • Pinch of salt
    Method
    1. Make dough: Cream butter and both sugars. Mix in egg and vanilla. Add flour, baking soda, and salt. Chill for 20 minutes.
    2. Prepare topping: Melt butter in a saucepan. Add brown sugar, honey, and cream. Stir for 2 minutes, then mix in pecans and salt.
    3. Shape: Make small dough balls and place on a lined baking tray. Flatten slightly and make a shallow dent in the center.
    4. Fill: Spoon a little pecan mixture into each dent.
    5. Bake: Bake at 175°C (350°F) for 10–12 minutes, until the edges are golden.
    6. Cool: Let cookies rest on the tray for 10 minutes so the caramel topping can set.
    Tip: Don’t overfill the cookies, as the caramel can spread. If pecans are expensive or unavailable, chopped walnuts work well too.