Pecan Praline Cookies
There are only two or three cookie recipes that I remember making every single year growing up and these were one of them. As I kid, these were not a favorite (more on my picky eating struggles at another time) but now I really enjoy them. They look just fancy enough to bring to a party while not being crazy hard. My husband ate the first tray that came out before they even cooled…
You can make these a couple different ways. I’ve done it both, like the recipe, where you roll them out into rectangles and also using a circular cookie cutter. The method below is the speedier method for sure.
The dough itself is very simple and has a lovely flavor due to the brown sugar. It crisps up a little quickly so keep an eye on these toward the end of the baking time to make sure you aren’t burning the edges.
You’ll want to lick the spoon of the praline mixture for sure. It smells amazing and is really what takes these cookies to another level so don’t skip it!
Finally, the chocolate on top is a tasty and pretty addition that really brings everything together. Sometimes I’ll pop these in the fridge for a few minutes in order to firm up the chocolate before packing these away.
You can either pipe the chocolate with a bag/ziplock or you can use a fork to drizzle the chocolate across the cookies.
I’ve stuck a bunch of these in the freezer and hope that they’ll recover nicely and will update here when I know the results!
Pecan Praline Cookies
Ingredients
Dough
- 2 sticks butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 cups all-purpose flour
Pecan Praline
- 1/2 cup heavy cream
- 1/2 cup brown sugar
- 1/2 cup pecans chopped
Chocolate Drizzle
- 2 ounces white chocolate
- 2 ounces semisweet chocolate
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and the sugar until pale and fluffy. Add the vanilla and egg and continue mixing until combined.
- In a medium bowl, whisk together the flour, baking soda and salt. Slowly add to the stand mixer while on low. Mix until just coming together.
- Wrap in plastic wrap. Refrigerate for at least 1 hour or up to 4 days.
- Bring cream, brown sugar and pecans to a boil in a saucepan over medium heat. Boil for 2-3 minutes until thickened. Let cool.
- Heat oven to 375 F.
- Divide dough into four pieces. Place on parchment paper and roll each piece into a 15 inch by 3 inch long strip. Trim edges and sides to be even. Score the dough into 1 1/2 inch squares. Drop 1/2 tsp of praline filling onto each square.
- Bake 10-12 minutes until golden. Remove and cut through the score marks while still warm. Cool completely.
- Melt the chocolate over low heat on the stove or slowly in the microwave. Drizzle both white and semisweet chocolate over cookies and allow to set completely before serving.
Video
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