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Caramel Pecan Sticky Bun Cookies

Caramel Pecan Sticky Bun Cookies

These cookies are buttery with slightly crisp edges and a gooey caramel-pecan center inspired by sticky buns. They require a 2-hour chill and two-stage baking and yield 36 cookies, making them ideal for cookie trays or sharing.
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Prep Time:35 minutes
Cook Time:22 minutes
Total Time:2 minutes

Ingredients

  • 1/2 cup powdered sugar
  • 1/4 cup salted butter ½ stick
  • 3 tablespoons dark corn syrup
  • 1/2 cup pecans toasted and chopped
  • 1 cup salted butter 2 sticks, at room temperature
  • 1/2 cup granulated white sugar
  • 1/2 cup dark corn syrup
  • 2 large egg yolks
  • 21/2 cups all-purpose flour
  • 1 large egg white slightly beaten

Instructions

  1. Combine 1/2 cup powdered sugar, 1/4 cup (1/2 stick) salted butter, and 3 tablespoons dark corn syrup in a small saucepan; bring to a boil, remove from the heat, stir in 1/2 cup toasted, chopped pecans, and refrigerate the filling at least 10 minutes.
  2. In a large bowl, use an electric mixer to beat 1 cup (2 sticks) salted butter and 1/2 cup granulated white sugar until light and fluffy. Add 1/2 cup dark corn syrup and 2 egg yolks and blend well, then stir in 2 1/2 cups all purpose flour until combined. Cover with plastic wrap and refrigerate 2 hours for easier handling.
  3. Preheat the oven to 375°F and line baking sheets with parchment paper or Silpat mats.
  4. Shape the dough into 1 1/2-inch balls and place them about 2 inches apart on the prepared baking sheets. Bake for 5 minutes, then remove from the oven. Brush the tops lightly with the slightly beaten egg white and use a small spoon to carefully scoop about 3/4 teaspoon of the chilled filling into the center of each cookie, pressing down slightly.
  5. Return the cookies to the oven and bake an additional 6 to 9 minutes, or until light golden brown.
  6. Cool for 2 minutes on the baking sheets, then remove the cookies from the baking sheets to cool completely.

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!