Pecan Praline Cookies
User Reviews
4.5
Pecan Praline Cookies
Description
This recipe yields Pecan Praline Cookies by creaming room temperature butter and dark brown sugar until fluffy, then mixing in egg and vanilla extract. The dough is combined with all-purpose flour, baking soda, and salt, then scooped onto a baking sheet and baked at 350°F until edges set with a soft center. Cooling the cookies briefly helps them hold shape before adding the praline topping.
The praline frosting involves boiling heavy cream with brown sugar to dissolve and thicken, then whisking in sifted confectioners sugar until smooth. Chopped pecans are folded in for added texture. This frosting is spread generously over the cookies while slightly warm so it sets with a sweet, creamy finish.
Pecan Praline Cookies offer a mix of chewy cookie base and rich praline sweetness that showcases pecans beautifully. Their flavor and texture make them suitable for holiday baking, special occasions, or anytime a sweet nutty dessert is desired.
The recipe is adapted from Paula Deen’s fall baking, which emphasizes using quality butter, careful creaming, and exact baking time for desired texture. The frosting should be thick enough to spread but still warm to adhere well.
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 1/2 cups dark brown sugar you can use light brown, packed
- 1 egg large
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
praline frosting
- 2/3 cup heavy cream
- 1/2 cup brown sugar
- 1 1/3 cups confectioners sugar sifted
- 1 cup pecan finely chopped
Instructions
- Set oven to 350F
- Line a heavy duty baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Toss the flour, soda, and salt together to blend well, and then add to the butter mixture, beating just until the dough comes together and everything is well incorporated.
- Use a 1 1/2 inch cookie scoop to scoop out the dough onto the baking sheet. Space the cookies 2 inches apart. Bake for 10-12 minutes (mine took exactly 11 minutes.) Cool the cookies for a few minutes on the pan so they can set, and then transfer to a cooling rack.
- To make the frosting put the cream and sugar in a saucepan and bring to a boil, stirring constantly. Break up any lumps in the brown sugar while you stir. Once it comes to a boil, boil for 2 minutes (set the timer.)
- Remove from the heat and whisk in the confectioner's sugar until smooth.
- Let the praline cool a little bit so it thickens up, and then spread onto the cookies. Note: if your praline is very thin, beat in more sifted confectioner's sugar.
- Top right away with the chopped nuts. The praline will harden as it cools.
Notes
- This recipe is adapted from Paula Deen's fall baking collection.
- Use room temperature butter for best creaming results to get fluffy cookie dough.
- After baking, let cookies cool on the pan briefly before transferring to a rack to help them set.
- Praline frosting should be spread while warm to achieve a smooth, slightly thick coating.
- Chopped pecans in the frosting add crunch and enhance pecan flavor throughout.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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