Pecan Praline Cookies Recipe
This pecan cookie is chock full of crunchy caramelized pecans and a perfect cookie for the holidays, or anytime of the year if you are a true pecan lover.
Equipment
- 2 Parchment paper or silicone baking mat
- Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
Pecan Praline
- 1 ½ Cups Pecans Toasted and finely chopped
- ⅓ Cup Ganulated Sugar
- 2 tablespoon 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
- In a heavy saucepan over medium heat, combine 2 tablespoons water and 66 grams (⅓ cup) granulated sugar.
- Stirring constantly, cook 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).
- 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°
- Prepare 2 baking sheets by lining with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking soda, 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.
- Add eggs and mix on low speed until incorporated, scraping bowl as needed.
- Add flour mixture and mix on low speed until combined.
- Remove bowl from the stand mixer and fold pecan praline into dough until evenly distributed
- 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.
Video
Nutrition
Calories: 209kcalCarbohydrates: 23gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 189mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 262IUVitamin C: 0.1mgCalcium: 19mgIron: 1mg
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