In a large bowl, whisk melted butter with both sugars until smooth.

Add egg, yolk, and vanilla, and whisk until glossy.

In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

Fold dry ingredients into wet until just combined. The dough will be thick.

Chill for 30 minutes (helps prevent overspreading).

Preheat oven to 350°F.

Scoop about 2 tbsp of dough per cookie onto a parchment-lined sheet.

Bake 10-12 minutes until edges are set but centers look slightly soft. Mine took 12 minutes.

As soon as they come out, use the back of a spoon to gently press a shallow indent in the center of each cookie (this will hold the pecan topping). Cool completely.

In a saucepan, combine butter, brown sugar, and maple syrup. Cook over medium heat until bubbling and slightly thickened, 3–4 minutes.

Remove from heat and stir in vanilla, cinnamon, and pecans. Let cool for a few minutes so it thickens slightly but is still spoonable.

Spoon the pecan mixture into the centers of cooled cookies.

Let the topping set for about 20 minutes before serving.