This is a nice chewy cookie that has the flavors of a good cinnamon roll. A family favorite.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
36
Yield:
36 servings
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, cinnamon, salt, and baking soda together in a bowl. Mix brown sugar, butter, and white sugar together in a separate bowl; add egg, egg yolk, milk, and vanilla extract; stir until well mixed.

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  • Slowly stir flour mixture into butter-sugar mixture until dough is thoroughly combined; fold in white chocolate chips and pecans. Refrigerate dough until chilled, at least 30 minutes.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Scoop dough by rounded tablespoons onto a baking sheet.

  • Bake in the preheated oven for 7 minutes; rotate baking sheet and continue baking until cookies are golden brown, about 8 minutes more. Transfer cookies to a wire rack to cool completely.

  • Place caramels in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Drizzle melted caramel over cooled cookies.

Nutrition Facts

165 calories; protein 2.1g 4% DV; carbohydrates 17.9g 6% DV; fat 9.9g 15% DV; cholesterol 25.7mg 9% DV; sodium 151mg 6% DV. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 4 stars
08/11/2014
I almost liked the dough better than the cookies! Shhhh! Don't tell anyone I said that! I made half a recipe and got 21 cookies. I think for me the timing of the baking was off a little because I was thinking they were too done at 12 minutes so the second pan I baked for 10 minutes which wasn't quite enough. I'm wondering if baking at 350 for the 15 would be best. I would suggest that if you bake one pan at a time that you keep the extra dough refrigerated because the second pan was flatter as it warmed up. I had problems with the caramel drizzle too. It was hard to get it runny enough to drizzle (I even added a little cream thinking that would help) and once it got on the cookies it was hard to bite through. I'm thinking that another drizzle would work better--maybe just melted white chips. I don't want to discourage anyone from making these because they have promise and that's why I'm giving them a 4 rating. They are sweet but after all so are cinnamon rolls! Thanks Mrs. Williams! PS. We miss you on the Buzz! Read More
(3)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/10/2014
I almost liked the dough better than the cookies! Shhhh! Don't tell anyone I said that! I made half a recipe and got 21 cookies. I think for me the timing of the baking was off a little because I was thinking they were too done at 12 minutes so the second pan I baked for 10 minutes which wasn't quite enough. I'm wondering if baking at 350 for the 15 would be best. I would suggest that if you bake one pan at a time that you keep the extra dough refrigerated because the second pan was flatter as it warmed up. I had problems with the caramel drizzle too. It was hard to get it runny enough to drizzle (I even added a little cream thinking that would help) and once it got on the cookies it was hard to bite through. I'm thinking that another drizzle would work better--maybe just melted white chips. I don't want to discourage anyone from making these because they have promise and that's why I'm giving them a 4 rating. They are sweet but after all so are cinnamon rolls! Thanks Mrs. Williams! PS. We miss you on the Buzz! Read More
(3)
Rating: 5 stars
02/14/2017
Good with or without the caramel. I baked them for 14 minutes total 12-13 would be better slightly over done. Read More
Rating: 5 stars
05/21/2019
The only changes i made were ingredient ommissions. I didnt have the caramel or the chips. I ended up making large 6 inch cookies because I dont have a cookie sheet or a large oven. I used a pie pan and baked them one at a time in my tiny oven. Only made 3 and i still have 2/3rds of the dough left over. I'll update when i have a final cookie count. Read More
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Rating: 4 stars
04/23/2017
This recipe definitely has potential but needs some tweaking. My oven is a little hot at 375 but rather than reduce the heat I baked for 5 minutes turned and baked for 5 minutes more. The cookies were crisp after cooling without being overdone. My yield was 4 1/2 dozen. I see three options for the glaze. I agree with the reviewer who said that straight melted caramel is too hard to bite through. It also sticks to your teeth too much. The glaze requires 1 caramel per cookie not 12 caramels. You can press one into the top when you turn the pan and let it melt then but I'm not sure that would resolve the hard and sticky issue. I melted mine with a couple tablespoons of milk in the microwave and it came out much better. Next time I'll just make the glaze on the stovetop with 1/2 cup butter 2 tsp. milk and 1/2 cup brown sugar. Much easier than unwrapping all those candies and much easier to control the consistency. Read More
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