Mini Crumbl Pecan Pie Cookies

Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
Cream the butter, powdered sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Cream the butter, powdered sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Add in flour, baking powder, and salt. Stir until all combined.
Scoop out dough and roll into balls. Scoop out about 1 TBSP of dough for mini cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if smaller cookies). With the back of a 1/2 teaspoon or using your thumb, gently press an indentation into the top of the dough balls.
Bake for about 11-12 minutes. Remove from oven. Immediately press down in the center of each cookie with the back of a tablespoon to create space to hold the pecan pie filling. Transfer cookies to cooling rack. NOTE: If you decide to make the bigger cookies, you’ll need to bake them for 13-15 minutes.
While cookies are cooling, make the pecan pie filing. Add the pecans, brown sugar, butter, light corn syrup and salt into a saucepan and heat on medium heat. Stir continuously until the edges start to boil slightly. Remove from heat. Stir in 1 tsp of vanilla. Let cool for 10 minutes.
Spoon approximately 1 tbsp of pie filling into each cookie. Enjoy.