Praline Cookies

Praline cookies, a delightful union of crunchy pecans and sweet, caramel-like praline topping, all wrapped up in a tender, chewy package. These indulgent treats are perfect for satisfying your sweet tooth, and with their elegant appearance, they’re sure to impress at any gathering or cookie exchange.

Ready Time

45 mins

Yields

10 servings

Ingredients

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
¾ cup white granulated sugar
¼ cup light brown sugar
2 large eggs
2 tsp pure vanilla extract
1 cup chopped pecans
¼ cup praline topping (store-bought or homemade)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Whisk together the flour, baking soda, and salt in a medium bowl.

Set aside. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract. Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped pecans and praline topping.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 12-14 minutes or until lightly golden brown on the edges.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Yield: 10 cookies

Notes

Make sure to use room-temperature butter for a lighter texture and easier mixing. If using store-bought praline topping, crush it slightly to distribute evenly throughout the dough.

Don’t overmix the dough, as it can lead to tough cookies.

Use a medium-sized cookie scoop for uniform cookies. If you want a crisper cookie, bake for 14 minutes.

For a chewier cookie, bake for 12 minutes.

Store cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage.