Pecan Praline Cookies (1986 Chicago Tribune Contest Winner)

To me, the buttery flavor and nutty texture of these praline cookies make them the perfect cookie. If you love Southern praline candy and you're a fan of chewy cookies, then you are going to love these, the 1986 winner's recipe from the Chicago Tribune's annual cookie contest. They received rave reviews when I made them, so I have a feeling I'll be making these for years to come.

I love to bake cookies with my son, especially around the holiday season, and we have our go-to favorites. We always make frosted sugar cookies that can be decorated with sprinkles. Then there's the chocolate chip cookies, often studded with red and green M&Ms. And sometimes we'll make peanut butter cookies with Hershey Kiss centers.

This year, I wanted to add an adult-friendly option to the cookie platter so I started researching new recipes online. That's when I came across this super popular cookie and decided to give it a try.

In college, I worked at a candy store, River Street Sweets, and one of their claims to fame was the freshly made pralines. The smell alone would draw in customers by the droves. Buttery, melt-in-your-mouth pralines like the ones I would make are a labor of love, requiring a candy thermometer to measure the temperature until it was just right.

So, when I found a recipe for praline cookies that promised the flavors of the delightful treat in a fraction of the preparation time, I was sold. I hope you'll love these as much as I do. Happy baking!

Looking for other dessert recipes perfect for the holidays? Check out my Blackberry Peach Crisp and use sliced apples or pears instead of the peaches. My Bananas Foster Bread is also a great recipe that can double as dessert with its festive browned butter and rum glaze that gets drizzled over the top.

For more Christmas cookie recipes, the Chocolate Peppermint Thumbprint Cookies, Lemon Coconut Snowmen Cookies, and Stained Glass Cookie Stars I developed for Yummly are great options.

Ingredients

Before we get started, let’s gather the ingredients we need for this recipe.

• dark brown sugar
• all-purpose flour
• unsalted butter
• large egg
• kosher salt
• vanilla extract
• chopped pecans

Instructions

Now that we’ve got our ingredients, it’s time to get baking!

First, cream butter and brown sugar with a mixer at medium speed until fluffy. Add the egg and vanilla.

Next, add the flour and salt and mix until combined. Stir in the pecans.

Then, heat oven to 350°F. Roll the cookie dough into 1-inch balls and place on parchment paper-lined baking sheets.

Finally, place a small square of wax paper or parchment paper over the cookie dough balls. Use the bottom of a glass to press the balls into circles. Bake in the hot oven for 11 to 12 minutes.

Hint: I like to use a cookie scoop for dividing the cookie dough into evenly sized balls.

Substitutions

There are so many ways to change up this recipe. Here are some more options:

• Nuts - pecans are the traditional nut used in pralines, but feel free to use chopped almonds, hazelnuts, or walnuts instead.
• Brown sugar - I love the extra molasses-y flavor dark brown sugar gives to these cookies, but light brown sugar will work too.
• Butter - if you only have salted butter on hand, that's okay. Just reduce the amount of kosher salt in the dough or omit it completely.

Variations

Here are some more variations for this pecan praline cookie recipe:

• Toffee - add crushed toffee bits to the cookie dough for another crunchy element.
• Deluxe - drizzle or dip half of each cookie in melted chocolate and sprinkle with flaky sea salt.
• Ice cream sandwiches - the chewy texture of these cookies makes them the perfect candidate for ice cream sandwiches. Fill with your favorite flavor--personally, I love dark chocolate, butter pecan, or classic vanilla bean.

Equipment

Here's the equipment you'll need for this recipe:

• dry measuring cups
• measuring spoons
• rimmed baking sheets
• heavy-duty stand mixer
• cookie scoop

Storage

Store the cookies in an airtight container at room temperature for up to 4 days.

Freeze the cookies in an airtight container for up to 3 months.

Frequently asked questions

Recipe guidelines and test kitchen tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Keep these few food safety things in mind when making this recipe

• Do not use the same utensils on cooked food, that previously touched raw meat or eggs
• Wash hands after touching raw meat or eggs
• Don't leave leftovers sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.