Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Make the Pecan Pie Filling: In a medium bowl, whisk together the 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup corn syrup, melted butter, egg, and vanilla extract. Stir in 1/2 cup chopped pecans.

Make the Cookie Dough: In a large bowl, cream together the softened butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Stir in 1 cup of chopped pecans and 1/2 cup of corn syrup into the cookie dough.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets. Top each cookie dough ball with about 1 tablespoon of the pecan pie filling.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.