1-First Step: Make the pecan pie filling In a small bowl, combine all filling ingredients except the pecans. Whisk until smooth. Stir in the chopped pecans.

2-Second Step: Cook until thick Cook the filling over medium heat, whisking constantly, until it bubbles and thickens, about 30 seconds. Then cool completely. Transfer to the fridge and refrigerate for at least 1 hour so it is scoopable and won’t leak.

3-Third Step: Mix the cookie dough In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar until pale and fluffy. Mix in the egg yolk, vanilla extract, and whole milk.

4-Fourth Step: Combine dry ingredients In a separate bowl, whisk together the dry ingredients: flour, baking soda, baking powder, and salt. Add dry ingredients to the wet mixture and fold until smooth. Try not to overmix once the flour disappears.

5-Fifth Step: Chill the dough Chill dough for 30 to 60 minutes. Shape it into a log while chilling, if that helps you divide the portions evenly later. Chilling prevents spreading and helps the flour fully hydrate.

6-Sixth Step: Preheat and prep baking sheets Preheat your oven to 375°F and line baking sheets with parchment paper. This helps the bottoms bake evenly and makes cleanup easy.

7-Seventh Step: Portion and shape Divide the dough into 13 equal portions. Roll each portion into a ball and press a deep indent in the center.

8-Eighth Step: Fill the indent Spoon in about 1 teaspoon of the chilled filling for each cookie. Refrigerate the assembled cookies for 15 minutes before baking. This short chill helps the filling stay put during oven time.

9-Ninth Step: Bake to golden perfection Bake for 8 to 12 minutes until edges are golden and the filling bubbles. Keep a close eye near the end because ovens vary. Avoid underbaking, since the cookie sets as it cools.

10-Final Step: Cool and top Cool cookies on racks. If you want extra flair, top cooled cookies with extra filling, chopped pecans, and a drizzle of melted dark chocolate.