The Best Soft & Chewy Pecan Pie Cookies

Pecan Filling
0 In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, maple syrup, and a pinch of salt. Cook, stirring constantly, for 2-3 minutes until the mixture is bubbling and slightly thickened. 
2 Remove from heat and stir in the bourbon or rum, vanilla extract, and flour until smooth. Mix in the chopped pecans and set aside to cool slightly. It will thicken as it sits.
Cookies
4 Preheat your oven to 350°F. Line two cookie sheets with parchment paper.
5 In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and granulated sugar on medium speed for about 1½ minutes until light and fluffy. 
6 Add the vanilla extract, then mix in the egg and egg yolk until combined.
7 In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
8 Gradually add this flour mixture to the wet ingredients, mixing at low speed just until combined. Avoid overmixing to keep the cookie base soft and tender.
Baking & Assembly
10 Use a small cookie scoop (about 3 tablespoons of dough) to shape dough into cookie dough balls. If your dough feels very soft, cover with plastic wrap and chill for 15 minutes. 
11 Place dough balls on your prepared baking sheet, spacing them about 2½ inches apart. Use the back of a tablespoon to press down the center of each cookie, creating a space for the filling.
12 Add about 1½ teaspoons of the pecan filling into the center of each cookie. Don’t overfill - they’ll get topped again after baking. 
13 Bake cookies for 10–15 minutes, or until the edges are set and the bottoms are golden brown. Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. 
14 Spoon a little more pecan filling into the centers to make them look full, then sprinkle with flaky sea salt.