Pecan Praline Cookies (1986 Chicago Tribune Contest Winner)

Name: Pecan Praline Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 1/2 cup unsalted butter, at room temperature; 1 1/2 cups firmly packed dark brown sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp kosher salt; 1 cup coarsely chopped pecans, plus more for topping (optional)

Jump to Recipe

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.

Pink rimmed plate of praline cookies along with cooling rack and mint green cups of coffee.

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.

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
Recipe guidelines and test kitchen tips
Food safety

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

(See recipe card for quantities.)

Instructions

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

Mixing the cookie dough in the bowl of a mint green Kitchen Aid mixer.

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

Stirring pecans into the dough with a red rubber spatula.

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

Placing cookie dough balls onto a parchment paper lined baking sheet.

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

Pressing the dough balls into flat rounds with the bottom of a glass.

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.

Tasty tip

To make sure the cookies don't spread into each other while baking, I end up using a couple of rimmed baking sheets. As a result, I will rotate the pans about halfway through to make sure all the batches cook evenly.

Frequently asked questions

What is a praline?

Pralines are candies popular in the South consisting of pecans, cooked butter, brown sugar, granulated sugar, and cream.

What is the history of the praline cookie?

It is believed that French settlers introduced pralines to the South. Originally, they were a mixture of sugar and almonds but because pecans were so prevalent in the Southern states, the delightful treat was adapted to feature pecans instead of almonds.

What does brown sugar do to cookies?

Brown sugar is more dense than granulated sugar, thanks to the molasses that's added to it. It causes cookies to spread more and rise less, creating a deliciously moist and chewy texture.

Is it better to bake cookies with brown sugar or white sugar?

If you're going for cookies with a chewy texture, I like to use a combination of both or just brown sugar altogether.

Should I use salted or unsalted butter for cookies?

This is a great question. I tend to like to use salted butter for baking. It seems counter-intuitive but salt actually enhances the flavor of baked goods. In keeping with the author's original recipe though, I've called for unsalted butter and added salt separately.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these praline cookies:

🍽Get the recipe