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

In a large mixing bowl, combine softened butter, brown sugar, and granulated sugar. Cream together for 2-3 minutes until light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.

Fold in the chopped pecans until evenly dispersed. Set the dough aside to rest.

In another bowl, whisk together the corn syrup, additional sugar, eggs, vanilla extract, and a pinch of salt until smooth.

Using a cookie scoop, drop tablespoons of cookie dough onto prepared baking sheets. Create a well in the center of each scoop.

Fill the wells with pecan filling, ensuring a generous amount without overflowing.

Bake for 12-15 minutes until golden around the edges and soft in the center. Let cool for 5 minutes before transferring to a wire rack.