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In a medium bowl, mix the chopped pecans, brown sugar, corn syrup, melted butter, and vanilla extract until well combined.
Spoon a small amount of the pecan filling into each indentation, being careful not to overfill.
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Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. Serve once cooled and enjoy!
