Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes.
 Add the egg, maple syrup and vanilla and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed.Â
Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined.
Cover and chill the dough for 2 hours in the refrigerator.
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
Using an ice cream scoop, portion out cookies onto baking sheet. Unwrap a caramel and place in the center of the dough. Cover the caramel with dough and roll into a ball
Bake each batch for 14-16 minutes until lightly browned on the sides. The centers will look very soft.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Recipe yields: 24 cookiesÂ
Share your kitchen creations using our maple syrup with us at @slatevalleyfarms on instagram!Â
Recipe written for Slate Valley Farms by Jessica SheridanÂ
