These pecan praline cookies are chock full of crunchy, caramelized pecans. The perfect cookie for the holidays, or anytime of the year if you are a true pecan lover. Package these cookies up in a box, tie on a ribbon and you have a holiday surprise for your friends and neighbors.
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Why you will love this recipe
The star in these pecan praline cookies is the sugary, nutty crunch when you bite into them! The process to caramelize the pecans is simple and no candy thermometer is needed. Be sure to prep your work area with all the ingredients and tools you need prior to boiling the sugar. You will need: a heat resistant spatula, chopped pecans and a Silpat or cookie sheets to cool the nuts. Please be cautious when boiling the sugar as hot sugar can cause severe burns.
Pecan praline ingredients
Make the pecan praline prior to starting the cookie dough.
- Pecans: use chopped and toasted pecans.
- Water and granulated sugar: these two ingredients are used to make the caramel for the pecan praline.
Cookie dough ingredients
- All-purpose flour: sift flour before using to eliminate any lumps.
- Baking soda and salt
- Butter: use unsalted butter at room temperature. The butter and sugars are mixed together to help aerate the cookies. Cold butter will not aerate as well as room temperature butter.
- Brown sugar and granulated sugar: light brown or dark brown sugar may be used
- Eggs: use a room temperature egg. Cold eggs can cause the butter to curdle when creating the cookie dough.
Pecan praline instructions
The pecan praline cookie dough is made in two steps. First, make the praline by caramelizing the pecan pieces. Next, mix together the cookie dough. The praline is then folded into the cookie dough.
To make the pecan praline:
In a heavy saucepan over medium heat, combine 2 tablespoons water and 66 grams (⅓ cup) granulated sugar. Stirring constantly, cook water/sugar mixture until it starts to boil. Stop stirring and continue to boil until it turns an amber color.
Immediately remove from the heat once the mixture turns an amber color and carefully stir in the pecans.
Very carefully pour the praline mixture onto a parchment lined baking sheet or silicone mat. Let cool completely. Chop the praline into small pieces and set aside for adding to cookie dough.
Cookie dough instructions
In a medium bowl, whisk together flour, baking soda, and salt. Sift ingredients to remove any lumps.
Using a stand-mixer with the paddle attachment, begin mixing butter, brown sugar and granulated sugar together until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape bottom and sides of bowl as needed.
Add eggs and mix on low speed until incorporated, scraping bowl as needed.
Add the flour mixture and mix on low speed until combined.
Remove bowl from the stand mixer. Fold pecan praline into the dough until it is evenly distributed.
Scoop approximately 1 ½ tablespoons of cookie dough. Place each scoop onto a baking sheet lined with parchment paper or silicone. Leave approximately 2 inches of space between each cookie. Bake at 350° for 12 - 15 minutes or until tops and edges are a pale golden color.
Storage
Store cookies in an airtight container and leave at room temperature for up to four days.
These pecan praline cookies freeze well so keep a few extra in the freezer - your family and visitors will thank you when you pull a few out to defrost!
More nutty cookie recipes
Love cookies with nuts? Check out a few of these recipes:
I hope you enjoy these Pecan Praline Cookies as much as my family, friends and customers have over the years!
📋 Recipe
Pecan Praline Cookies Recipe
Equipment
- 2 Parchment paper or silicone baking mats
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- 1 Heat-Resistant Spatula
Ingredients
Pecan Praline
- 1 ½ Cups Pecans Toasted and finely chopped
- ⅓ Cup Granulated Sugar
- 2 Tablespoons Water
Cookies
- 2 ½ Cups All Purpose Flour
- ½ teaspoon baking soda
- 1 teaspoon Salt
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 1 Cup Butter, room temperature
- 2 Large Eggs, room temperature
Instructions
Pecan Praline
- Combine water and sugar in a heavy-duty saucepan. Begin heating over medium heat.⅓ Cup Granulated Sugar, 2 Tablespoons Water
- Stirring constantly while heating the water/sugar mixture until it starts to boil. Stop stirring and continue to boil until it turns an amber color.
- Immediately remove pan from heat once the mixture turns an amber color. Carefully stir in the pecans (boiled sugar is hot and can cause burns if it comes in contact with your skin).1 ½ Cups Pecans
- Very carefully pour the praline mixture onto a parchment lined baking sheet or a heat-resistant silicone mat. Let cool completely.
- Chop praline into small pieces. Set aside for adding to cookie dough later.
Cookie Dough
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt. Set aside aside for later.2 ½ Cups All Purpose Flour, ½ teaspoon baking soda, 1 teaspoon Salt
- Using a stand-mixer with the paddle attachment, begin mixing butter, brown sugar and granulated sugar until light and fluffy (approximately 2 - 4 minutes on medium speed). Scrape bowl as needed. Note: a hand-mixer may also be used.1 Cup Brown Sugar, 1 Cup Butter, room temperature, ½ Cup Granulated Sugar
- Add eggs and mix on low speed until incorporated, scraping bowl as needed.2 Large Eggs, room temperature
- Add flour mixture and mix on low speed until combined. Take care not to overmix as this can create a tough cookie.
- Remove bowl from the mixer and add pecans to the bowl. Fold in by hand making sure the nuts are distributed evenly.
- Scoop dough onto the prepared baking sheets using a small cookie scooper (approximately 1 ½ tablespoon per cookie). Leave approximately 2 inches of space between each cookie.
- Bake cookies for 12 - 15 minutes or until tops and edges are a pale golden color.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer to a wire rack to cool completely.
Toni says
These cookies were really over the top! Definitely a favorite at my house any time of the year!
Shadi Hasanzadenemati says
This is such an easy and delicious recipe, I cannot wait to make it again!
Jess says
Love the carmelized pecans in these cookies. Yum!
Michelle says
I've made these a few times now and they always turn out perfectly. And those caramelized pecans are so good! Great recipe, thank you!
Kate says
Soooo good! The pecan praline is incredible, and adds so much to the cookies.
Ieva says
Amazing cookies! Those caramelised pecans are just delicious! 10 out of 10 for the recipe - such clear instructions and absolutely scrumptious!
Jean says
These turned out amazing. My kids devoured in one afternoon. I will make again soon.
Debra says
Delicious...what a fabulous holiday tradition. Will be making these every year from now on.
Megan says
The best cookies. Simple and delicious. Thanks
Michelle Latinovich says
OK...you got me at caramelized pecans...yum! I have already pinned this to add to my holiday baking list! I also want to say thank you because as much as I bake, I really never paid attention to the different types of flour. I knew there was a difference but never took the time to understand why! It is good to know that unbleached flour helps baked goods hold their structure!