1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the egg and vanilla extract to the butter mixture, mixing until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. In a separate bowl, mix together the maple syrup, chopped pecans, crushed graham crackers, and cinnamon to create the filling.
7. Using a tablespoon, scoop out the cookie dough and flatten it in your hand.
8. Add a small spoonful of the pecan filling to the center of the dough, then fold the dough around the filling to seal it.
9. Place each filled cookie onto the prepared baking sheet, leaving space between each cookie.
10. Bake for 12-15 minutes, or until the cookies are golden brown and set.
11. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The first time I made these, I was reminded of the time I oversalted a pot of chili. Both experiences taught me that sometimes, a little mistake can lead to something unexpectedly wonderful. Don’t worry if the filling seeps out a bit—it’s part of the charm!