Praline cookies are a delightful blend of buttery richness and caramelized sweetness, perfect for any occasion. Each bite offers a satisfying crunch from the toasted pecans, balanced by a soft, chewy center. With just 45 minutes from start to finish, these cookies are surprisingly easy to make yet feel indulgent. The warm, nutty aroma that fills your kitchen is irresistible, promising a treat that’s as comforting as it is delicious.
These cookies are a celebration of textures and flavors, combining the smoothness of brown sugar with the earthy depth of pecans. At 245 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether enjoyed with coffee or shared with loved ones, praline cookies are sure to become a cherished favorite in your baking repertoire.
Ingredients for Praline Cookies
- For the cookie dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ⅓ cups (416 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups (200 g) finely chopped toasted pecans
- For the praline topping:
- 1 cup (200 g) light brown sugar, firmly packed
- ⅓ cup (78 ml) heavy cream
- ¼ cup (57 g) unsalted butter
- ¼ teaspoon table salt
- ¾ teaspoon vanilla extract
- 1 cup (125 g) powdered sugar
- ¼ cup finely chopped toasted pecans (for sprinkling)
- Flaky sea salt (optional, for sprinkling)
Step-by-Step Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Set aside.
- Make the cookie dough: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Use an electric mixer to beat until lightened and creamy.
- Add wet ingredients: Add the eggs and vanilla extract to the butter mixture and stir well until fully combined.
- Mix dry ingredients: In a separate medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring well after each addition. The dough will be dry; add the flour in 4-5 parts for easier mixing.
- Add pecans: Stir in the finely chopped toasted pecans until evenly distributed throughout the dough.
- Shape cookies: Scoop the dough into 2-Tablespoon-sized balls and place them on the prepared baking sheet, spacing them at least 2 inches apart.
- Bake: Transfer the baking sheet to the center rack of the oven and bake for 9-11 minutes, or until the cookies are just beginning to turn a very light golden brown around the edges. Allow the cookies to cool while you prepare the praline topping.
- Make the praline topping: In a medium-sized saucepan over medium-low heat, combine the brown sugar, heavy cream, butter, and salt. Cook, stirring, until the butter is melted. Increase the heat to medium and bring the mixture to a full boil, stirring frequently.
- Boil and thicken: Boil the mixture for exactly 1 minute (use a timer!), stirring constantly. Remove from heat and immediately stir in the vanilla extract and powdered sugar. Whisk until smooth (it will seem lumpy at first but will come together). Act quickly, as the topping will begin to solidify fast.
- Top the cookies: Spoon the praline topping over each cookie. Immediately sprinkle with finely chopped toasted pecans (work quickly, as the topping hardens fast). Optionally, sprinkle with flaky sea salt.
- Set and serve: Allow the topping to set completely before enjoying your delicious praline cookies!
Perfect Pairings: Serving Suggestions for Praline Cookies
These Praline Cookies are a delightful treat on their own, but they pair wonderfully with a cup of hot coffee or a glass of cold milk. For an elegant dessert, serve them alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. They also make a great addition to a holiday cookie platter!
Freshness First: Storage and Reheating Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to enjoy them warm, pop them in the microwave for 10-15 seconds. For longer storage, freeze the cookies in a single layer and then transfer to a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations to Try
If you’re feeling adventurous, swap out the pecans for walnuts or almonds for a different nutty flavor. You can also add a teaspoon of cinnamon to the dough for a warm, spiced twist. For a chocolatey version, mix in ½ cup of chocolate chips with the pecans. The possibilities are endless!
Time-Saving Hacks: Make Praline Cookies Faster
To save time, toast your pecans in advance and store them in an airtight container. You can also pre-measure your dry ingredients the night before. If you’re making a large batch, consider using a cookie scoop to ensure uniform sizes and faster baking.
Essential Equipment: Tools You’ll Need
For this recipe, you’ll need a stand mixer or hand mixer to cream the butter and sugar efficiently. A silicone baking mat or parchment paper will prevent sticking, and a medium-sized saucepan is essential for the praline topping. Don’t forget a timer to ensure precise boiling time for the topping!
Praline Cookies
Ingredients
For the cookie dough
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ⅓ cups all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups finely chopped toasted pecans
For the praline topping
- 1 cup light brown sugar firmly packed
- ⅓ cup heavy cream
- ¼ cup unsalted butter
- ¼ teaspoon table salt
- ¾ teaspoon vanilla extract
- 1 cup powdered sugar
- ¼ cup finely chopped toasted pecans for sprinkling
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 375F (190C) and line baking sheet with parchment paper. Set aside.
- In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until lightened and creamy.
- Add eggs and vanilla extract and stir well.
- In a separate, medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet until completely combined. Dough will be dry, add the flour in 4-5 parts and stir well after each addition.
- Stir in pecans until well distributed.
- Scoop dough into 2-Tablespoon sized balls and place on baking sheet, spacing cookies at least 2” apart.
- Transfer to center rack of 375F (190C) oven and bake for 9-11 minutes, until cookies are just beginning to turn a very light golden brown around the edges. Allow cookies to cool while you prepare praline topping.
- For praline topping
- Combine brown sugar, cream, butter, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring, until butter is melted, and increase heat to medium.
- Cook, stirring frequently, until mixture comes to a full boil. Boil, stirring constantly, for one minute (use a timer!) then remove from heat and immediately stir in vanilla extract and powdered sugar. Whisk until smooth (it will seem lumpy at first but will come together). The topping will begin to solidify quickly so you must act fast. If it is too runny to stay on the cookies, continue to stir until it isn’t, but don’t wait too long as it really does become firm fast!
- Spoon topping over each cookie, immediately topping with a small sprinkling of toasted pecans after adding praline layer (you must do this immediately, the topping hardens fast! Sometimes I like to have a second set of hands to immediately add the nuts).
- Sprinkle flaky sea salt on top of each cookie (if using, recommended). Allow topping to set then enjoy.