Caramel-Pecan Sticky Bun Cookies with Sweet Nut Filling
These indulgent cookies capture all the flavors of classic sticky buns in a handheld treat. A tender butter cookie base is topped with a rich caramel-pecan filling that becomes deliciously gooey as it bakes. The dough is chilled for easy handling, then shaped into balls and baked with wells that hold the sweet nut mixture. Perfect for special occasions or when you want the comfort of sticky buns without the yeast and rising time. The combination of buttery cookie and caramel-like topping creates an irresistible dessert that's sure to become a favorite.
Ingredients
- 1 cup butter, softened, salted or plant butter
- ½ cup granulated sugar
- ½ cup dark corn syrup
- 2 large egg yolks, room temperature
- 2 ½ cups all purpose flour
- 1 large egg white, lightly beaten with fork
- 4 tablespoons butter, salted
- ½ cup confectioner's sugar
- 3 tablespoons honey or dark corn syrup
- ½ cup pecans or walnuts, chopped, plus extra
Instructions
- 1
Beat butter, sugar, corn syrup and egg yolks until blended and smooth
- 2
Mix in flour at low speed until combined
- 3
Divide dough into 4 equal parts, wrap and chill for at least 1 hour
- 4
Shape chilled dough into 36 balls total, keeping remaining dough chilled
- 5
Preheat oven to 375 degrees F
- 6
Melt butter in saucepan over medium heat
- 7
Add confectioners sugar, corn syrup and nuts to melted butter, stir and remove from heat
- 8
Arrange 12 dough balls 2 1/2 inches apart on parchment lined baking sheets
- 9
Bake for 5 minutes
- 10
Remove from oven, brush with egg white and create deep wells with teaspoon bottom
- 11
Fill wells with nut mixture
- 12
Return to oven and bake 6 to 9 minutes until bottoms are very brown
- 13
Cool on baking sheet for 5 minutes, then transfer to wire rack
Tips
Keep dough balls chilled while making filling to prevent spreading during baking.
Make wells deep enough to hold filling but don't go all the way through the cookie.
Watch bottoms carefully - they should be very brown for proper texture and flavor.
Good to Know
Store in airtight container at room temperature for up to 1 week.
Dough can be made and chilled up to 2 days ahead. Filling can be prepared while dough chills.
Serve at room temperature. Best enjoyed within first few days for optimal texture.
Common Mistakes
Don't overbake the first stage or cookies will be too hard when wells are formed.
Make wells immediately after brushing with egg white while cookies are still warm and pliable.
Substitutions
Vegan Options
for dairy-free option
General Alternatives
FAQ
Can I freeze the dough?
Yes, wrap shaped dough balls tightly and freeze up to 3 months. Thaw slightly before baking and add 1-2 minutes to bake time.
What if I don't have corn syrup?
Substitute with honey or maple syrup in equal amounts. The texture will be slightly different but still delicious.
How do I know when they're done?
The bottoms should be very brown and the filling should be bubbling. The cookies will firm up as they cool.