Caramel Pecan Sticky Bun Cookies
Indulge in the decadence of Caramel Pecan Sticky Bun Cookies—a delightful fusion of a classic sticky bun and a soft, chewy cookie. These cookies boast a buttery base studded with finely chopped pecans for a nutty crunch, and they're crowned with a luscious caramel drizzle that’s irresistibly gooey. A touch of flaky sea salt elevates each bite, creating the perfect balance of sweet and savory. With just 20 minutes of prep time and a quick bake, these cookies are an easy yet show-stopping treat for any occasion. Serve them warm for ultimate caramel bliss or pack them for a gourmet dessert on-the-go. Perfect for holiday baking or anytime you crave the comforting flavors of caramel and pecans!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup pecans, finely chopped
- 25 soft caramels, unwrapped
- 2 tablespoons heavy cream
- 0.25 teaspoon optional flaky sea salt for topping
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped pecans to evenly distribute them throughout the dough.
Scoop out 1.5-tablespoon-sized portions of dough (use a cookie scoop for uniformity) and place them on the prepared baking sheets about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers should still be soft. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, prepare the caramel topping. In a small saucepan, combine the unwrapped soft caramels and heavy cream over low heat. Stir constantly until the caramels are fully melted and the mixture is smooth, about 3-4 minutes.
Drizzle the warm caramel over the cooled cookies, then sprinkle with a little flaky sea salt if desired.
Allow the caramel to set (this will take about 15 minutes) before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 17.4 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 18 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
