Prepare the Pecan Pie Filling:

• In a medium saucepan, combine the brown sugar, heavy whipping cream, egg, vanilla extract, corn syrup (or maple syrup), and salt. Stir the mixture over medium heat and bring it to a gentle simmer, whisking constantly.

• Once it begins to simmer, continue to cook for 3-4 minutes until the mixture thickens slightly. Remove from heat.

• Stir in the chopped pecans and set the mixture aside to cool to room temperature.

Prepare the Cookie Dough:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

• In a medium mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

• Add the egg yolk, vanilla extract, and whole milk, mixing until fully incorporated.

• In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

• Gradually add the dry ingredients to the wet mixture and mix until the dough comes together.

Assemble the Cookies:

• Scoop a tablespoon of cookie dough and roll it into a ball. Place the dough ball onto the prepared baking sheet.

• Using your thumb or the back of a spoon, make an indentation in the center of each cookie.

• Spoon about 1 teaspoon of the cooled pecan pie filling into the indentation of each cookie dough ball.

Bake:

• Bake the cookies for 12-15 minutes, or until the edges are golden brown and the cookie base has set.

• Remove from the oven and allow the cookies to cool completely on a wire rack.

Top the Cookies (Optional):

• Once the cookies have cooled, top each one with a small sprinkle of chopped pecans and drizzle with melted dark chocolate for added richness and flavor.