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Pecan Praline Cookies

These Pecan Praline Cookies are a delightful twist on a popular southern candy! Grab the recipe and check out my baking tips for storing baked goods.
Course Dessert
Cuisine American, Southern
Keyword cookies, dessert, pecans
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 2 dozen cookies
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • Pecan Praline Cookies:
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup unsalted butter
  • 1 cup dark brown sugar, packed
  • 1 large whole egg
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 1/2 cup chopped pecans
  • --
  • Pecan Praline Topping:
  • 4 tablespoons unsalted butter
  • 3/4 cups dark brown sugar, packed
  • 1/4 teaspoon kosher salt
  • 4-6 tablespoons heavy cream
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar, sifted
  • 1/2 cup chopped pecans

Instructions

  1. For pecan cookies: Preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Set aside.
  2. In a bowl whisk together flour, baking soda, salt and cinnamon. Set aside.
  3. Meanwhile, place butter in a heavy bottom saucepan and cook over medium heat, stirring constantly, until the butter begins to boil up and becomes foamy. Continue cooking and stirring until butter starts to smell nutty and turn golden or toasty brown in color, about 6-8 minutes. Remove from heat and let cool slightly.
  4. Whisk brown sugar into browned butter in saucepan; whisking until well combined and mixture has cooled even more. Whisk in whole egg, egg yolk and vanilla, whisking until fully mixed.
  5. Using a wood spoon or large rubber spatula, stir flour mixture into butter and egg mixture; stirring until flour is incorporated and no white streaks appear. Stir in chopped pecans.
  6. Using a one-inch cookie scoop, scoop cookie dough onto prepared baking sheets. Bake in preheated 325-degree F oven for 8-9 minutes, or until the bottoms of the cookies are brown. Do not over bake!
  7. Remove from oven and let cookies cool on baking sheet for 2-3 minutes and then transfer to a cooling rack to cool completely.
  8. Once all the cookies are baked and cooled, prepare praline topping.
  9. For Pecan Praline Topping: In a small saucepan over medium heat, melt. butter. Whisk in brown sugar, salt and 4 tablespoons heavy cream.
  10. Whisking constantly, bring mixture to a boil and boil for one minute.
  11. Remove praline mixture from heat and whisk in vanilla and powdered sugar, whisking until smooth and no lumps or streaks of powdered sugar appear. Stir in ¼ cup pecans.
  12. Working quickly, spoon approximately 1-2 tablespoons of the praline topping over the cookies. Immediately sprinkle praline topping with remaining chopped pecans. Let praline topping harden before serving.

  13. Cookies can be stored using the FoodSaver® system for 3-6 weeks in the pantry or for 1-3 years in the freezer.

Recipe Notes

If praline topping begins to harden before you are finished frosting the cookies, simply reheat with ½ - 1 tablespoons heavy cream over low heat until frosting is pourable again.