Caramel Pecan Sticky Bun Cookies

Caramel Pecan Sticky Bun Cookies

These crispy Caramel Pecan Sticky Bun Cookies have a center filling reminiscent of a caramel pecan sticky bun.

caramel pecan sticky bun cookies on a rack

Caramel Pecan Sticky Bun Cookies

I think we can all agree that sticky buns are pretty much the best things to eat for breakfast. So why not turn them into cookies? The idea first came from an older cookbook by Pillbury: The Complete Book of Baking. I made them way back in 2007, and I’m sharing them again here in 2023. They’re pretty incredible!

ingredients displayed for making caramel pecan sticky bun cookies

🛒 Ingredients needed:

  • powdered sugar
  • salted butter
  • dark corn syrup
  • toasted pecans
  • granulated white sugar
  • egg yolks
  • all purpose flour
  • egg white

How to toast pecans:

It’s easiest to toast pecans for this recipe on the stove, since you only need 1/2 cup. Chop pecans, and add them to a nonstick skillet placed over medium heat. Stir constantly with a wooden spoon to move the pecans around the skillet until they are fragrant and toasted. Remove the pecans to a paper towel to let them cool.

four photos showing how to make caramel pecan sticky bun cookies

✏️ How to make Caramel Pecan Sticky Bun Cookies:

*The complete, printable recipe is in the recipe card at the end of this post.

  1. In small saucepan, combine the powdered sugar, ¼ cup butter, and 3 tablespoons corn syrup; bring to a boil. Remove from heat. Stir in the pecans. Refrigerate at least 10 minutes. (This can be done while the cookie dough chills.)
  2. In a large bowl, use an electric mixer to beat 1 cup butter and sugar until light and fluffy. Add ½ cup corn syrup and egg yolks; blend well. Stir in the flour; mix well. Cover with plastic wrap- refrigerate a couple of hours for easier handling.
  3. Preheat the oven to 375°F. Line baking sheets with parchment paper or silpat mats.
  4. Shape the dough into 1½-inch balls. Place them 2-inches apart on the prepared baking sheets. Bake for 5 minutes. Remove from the oven. Brush the tops of the partially baked cookies lightly with egg white. With a small spoon, carefully scoop about ¾ teaspoon of the filling into the center of each cookie, pressing down slightly.
  5. Return to the oven and bake an additional 6 to 9 minutes, or until light golden brown.
caramel pecan sticky bun cookies on a baking rack

Cool for 2 minutes and then remove the cookies from the baking sheets to fully cool.

➡️ Tips and Substitutions:

  • Honey may be used in place of the corn syrup.
  • Double the filling, if you want a lot of it!
  • If there is a nut allergy you’re concerned about, use sunflower seeds in place of pecans.
caramel pecan sticky bun cookies

✔️ How to Store:

Caramel pecan sticky bun cookies may be stored in a covered container at room temperature for up to 4 days. I have not tried freezing these cookies yet.

several caramel pecan sticky bun cookies

❤️ What I Love About This Recipe:

  1. They really do taste like sticky buns!
  2. They’re a unique cookie recipe.
  3. They are super decadent- a real treat.
caramel pecan sticky bun cookies stacked with a glass of milk
caramel pecan sticky bun cookies on a rack

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Caramel Pecan Sticky Bun Cookies

These crispy cookies have a center filling reminiscent of a caramel pecan sticky bun.

Recipe Details

Prep Time: 35 minutes

Cook Time: 22 minutes

Chill Time: 2 hours

Total Time: 2 hours 57 minutes

Course: Dessert

Cuisine: American

Keyword: caramel, pecan, sticky buns

Servings: 36 cookies (1 per serving)

Calories: 138kcal

Author: RecipeGirl.com (shared from Pillsbury’s The Complete Book of Baking)

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Ingredients

FILLING:

  • ½ cup powdered sugar
  • ¼ cup (½ stick) salted butter
  • 3 tablespoons dark corn syrup
  • ½ cup pecans, toasted and chopped

COOKIES:

  • 1 cup (2 sticks) salted butter, at room temperature
  • ½ cup granulated white sugar
  • ½ cup dark corn syrup
  • 2 large egg yolks
  • cups all purpose flour
  • 1 large egg white, slightly beaten

Instructions

PREPARE THE FILLING:

  1. In small saucepan, combine the powdered sugar, ¼ cup butter, and 3 tablespoons corn syrup; bring to a boil. Remove from heat. Stir in the pecans. Refrigerate at least 10 minutes. (This can be done while the cookie dough chills.)

MAKE THE COOKIES:

  1. In large bowl, use an electric mixer to beat 1 cup butter and sugar until light and fluffy. Add ½ cup corn syrup and egg yolks; blend well. Stir in the flour; mix well. Cover with plastic wrap- refrigerate 2 hours for easier handling.

  2. Preheat the oven to 375°F. Line baking sheets with parchment paper or silpat mats.

  3. Shape the dough into 1½-inch balls. Place them 2-inches apart on the prepared baking sheets. Bake for 5 minutes. Remove from the oven. Brush the tops of the partially baked cookies lightly with egg white. With a small spoon, carefully scoop about ¾ teaspoon of the filling into the center of each cookie, pressing down slightly.

  4. Return to the oven and bake an additional 6 to 9 minutes, or until light golden brown.

  5. Cool for 2 minutes and then remove the cookies from the baking sheets to fully cool.

Notes

  • To toast pecans, preheat oven to 400 degrees F. and place the pecans on a small baking sheet. 3 to 5 minutes in the oven should be enough to get them a little bit toasted. Much longer than that and they’ll start to burn!

Nutrition

Serving: 1cookie, Calories: 138kcal, Carbohydrates: 16g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 69mg, Potassium: 22mg, Fiber: 1g, Sugar: 10g, Vitamin A: 213IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg

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