• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper.

Cookies:

• Cream butter and brown sugar together in a bowl in a mixing bowl.
• Use an electric mixer to beat in the egg with the butter and brown sugar.
• Whisk the flour and salt together in another bowl.
• Slowly add the flour mixture to the egg mixture.
• Add in the chopped pecans.
• Stir until the dough forms.
• Cover the bowl with plastic wrap.
• Transfer the bowl to the refrigerator for one hour.

Filling:

• Add pecans , brown sugar, egg, and corn syrup in a bowl.
• Stir to mix. Set aside.
• Pour granulated sugar in a small bowl. Set aside.
• Remove the dough from the refrigerator after an hour.
• With a tablespoon measure, scoop out the measured dough.
• Roll the dough into balls.
• Roll the dough balls in the bowl of sugar until well coated.
• Transfer the sugar coated dough balls onto the prepared sheets.
• Use a finger to make wells in the dough balls.
• Put the cookie sheets in the refrigerator until firm (or 10-15 minutes).
• Bake at 350 degrees for 10 minutes.
• Take out of the oven.
• Place the cookie sheets on the counter top.
• Fill the well in the cookie with one tablespoon of filling.
• Return to the oven for an additional 5 minutes.
• Allow to cool on the cookie sheet before moving the cookies to a cooling rack.
• Cool completely before serving.