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    You are in: Home / Recipes / Caramel Pecan Sticky Bun Cookies Recipe
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    Caramel Pecan Sticky Bun Cookies

    Caramel Pecan Sticky Bun Cookies. Photo by Garden Gate Kate

    1/3 Photos of Caramel Pecan Sticky Bun Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 17 mins

    1 hr 5 mins

    12 mins

    Sharon123's Note:

    The title says it all! The recipe will be requested often. From Pillbury's The Complete Book of Baking. Prep time includes 1 hour chilling time.

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    Ingredients:

    Yield:

    dozen c ...

    Units: US | Metric

    Cookies

    Filling

    Directions:

    1. 1
      In large bowl, beat 1 cup margarine and sugar until light and fluffy.
    2. 2
      Add 1/2 cup corn syrup and egg yolks; blend well.
    3. 3
      Stir in flour; mix well.
    4. 4
      Cover with plastic wrap; refrigerate 1 hour for easier handling.
    5. 5
      In small saucepan, combine powdered sugar, 1/4 cup margarine and 3 Tbsp corn syrup; bring to a boil.
    6. 6
      Remove from heat. Stir in pecans.
    7. 7
      Refrigerate at least 10 minutes.
    8. 8
      Heat oven to 375°.
    9. 9
      Lightly grease cookie sheets.
    10. 10
      Shape dough into 1 1/2-inch balls.
    11. 11
      Place 2-inches apart on greased cookie sheets.
    12. 12
      Bake at 375° for 5 minutes.
    13. 13
      Remove from oven.
    14. 14
      Brush dough lightly with egg white.
    15. 15
      With spoon, carefully make deep indentation in center of each cookie; fill each with 1/2 teaspoon.
    16. 16
      FILLING.
    17. 17
      Return to oven and bake an additional 6 to 9 minutes or until light golden brown.
    18. 18
      Cool 1-2 minutes; remove from cookie sheets.
    19. 19
      Cool completely.
    20. 20
      Yield: 3 dozen cookies.

    Ratings & Reviews:

    • on December 07, 2002

      55

      These were fabulous! I cannot give them enough stars and there are not words to explain how they taste...you just have to make them. Everyone loved them, they look gorgeous and are a definite for my holiday trays from now on! I have, or had, a favorite cookie recipe and this one just topped it! I had a couple minor problems with preparation, so here are my suggestions to anyone who runs into the same. Do not let this stop you from making these, they are sooooo worth it :) 1)My dough needed to chill much longer than one hour because it was very sticky and the first batch spread too much. I would suggest at least 3 hours. 2)My filling kept stiffening up solid even after warming a couple times in the microwave, so instead of making an indentation in the cookie (which would not stay in anyway :) and spooning the filling in, I took a half a tsp of filling, rolled it into a ball and pressed it deeply into the center of the cookies. 3)I would make them smaller than the 1 1/2 inches. After the first batch, I started making them about 1 1/4 or so and they looked more like a sticky bun, plus they did not spread as much. I would have only gotten about 22 cookies if I would have kept making them large. P.S I could not find dark corn syrup so I used light, and then subbed brown sugar for the white. This may be the reason I encountered some of the problems I did, however the taste was great and the problems ironed out easily :) I did not use the egg white wash because the dough was just too soft and fragile...but we didn't miss it. These took 6 minutes in my oven for the second stage of baking. Thank you, Thank you, Thank you Sharon for sharing this new favorite cookie recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 15, 2014

      55

      I made these cookies as one of my Christmas gifts for my dad last year. Since he has a nut allergy, I substituted whole roasted sunflower seeds for the chopped pecans. Because I was in a hurry, I did not place the cookies two inches apart as instructed but crowded all of the cookies onto the same cookie sheet. As a result, the cookies melted together into square shapes, but their delicious taste was not affected. I definitely recommend following the directions to place the cookies two inches apart because the circular bun shape makes a much prettier cookie. Thank you, Sharon123, for sharing your scrumptious Caramel Sticky Pecan Bun Cookies recipe with me!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2006

      55

      Delicious!! The dough is very easy to work, even after just 1/2 hour in the fridge. I did chill the balls for another 1/2 hour to help them keep their shape while baking. I didn't have dark corn syrup, so I sub'd a 3:1 mix of light corn syrup and molasses! Yummy! The filling was easy to work with and thick enough to keep the nuts suspended evenly. Letting the cookies sit for just a minute after the first baking cycle before brushing with the egg white made the cookies more resistant to the pastry brush. Thanks for a great new tradition in my house!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Caramel Pecan Sticky Bun Cookies

    Serving Size: 1 (1099 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1305.7
     
    Calories from Fat 495
    37%
    Total Fat 55.0 g
    84%
    Saturated Fat 10.2 g
    51%
    Cholesterol 122.9 mg
    40%
    Sodium 586.2 mg
    24%
    Total Carbohydrate 194.1 g
    64%
    Dietary Fiber 4.5 g
    18%
    Sugars 73.9 g
    295%
    Protein 15.8 g
    31%

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