Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with non-stick cooking spray or butter to ensure the cookie cups don’t stick. You can also line the tin with paper muffin liners for easy removal once baked.
Mix the wet ingredients: In a large mixing bowl, combine the melted unsalted butter and brown sugar. Stir them together until the mixture is smooth and creamy. The brown sugar will add a rich, caramel-like flavor to the dough, so be sure it’s fully combined with the butter for an even texture. Make sure the butter is not too hot before adding the sugar, as this could cause the sugar to dissolve too much.
Add the egg and vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat well until fully incorporated. The egg helps bind the ingredients together and provides structure to the cookie cups, while the vanilla extract enhances the flavor, giving the cookies a warm, sweet aroma.
Mix in the dry ingredients: Stir in the flour and salt until just combined. Be careful not to overmix at this stage, as it can lead to dense cookie cups. The dough should be thick but soft, and it will hold its shape once scooped into the muffin tin.
Fold in the pecans: Gently fold the chopped pecans into the dough. Pecans add a nice crunch and a nutty flavor that balances the sweetness of the dough. If you prefer, you can toast the pecans lightly before adding them for an extra depth of flavor.
Spoon the batter into the muffin tin: Using a spoon or cookie scoop, evenly distribute the cookie dough into the muffin tin cups. Fill each cup about 2/3 full to allow room for the cookies to expand as they bake. Don’t worry if the dough seems a bit thick; it will bake into a soft, chewy texture.
Bake the cookie cups: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the edges of the cookie cups are golden and the centers are still soft and gooey. The cooking time may vary slightly depending on your oven, so keep an eye on the cookie cups toward the end of the baking time. They should be lightly browned around the edges while staying slightly underbaked in the middle for that perfect gooey texture.
Cool and transfer: Allow the cookie cups to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This short cooling time in the pan will help them set without falling apart. The soft center will firm up as the cookie cups cool, creating that melt-in-your-mouth consistency.
