Pecan Praline Cookies
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.
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Servings: 2 dozen
Equipment
- dry measuring cups
- measuring spoons
- rimmed baking sheets
- heavy-duty stand mixer
- cookie scoop
Ingredients
- ½ cup unsalted butter, at room temperature
- 1 ½ cups firmly packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup coarsely chopped pecans, plus more for topping (optional)
Instructions
- Preheat the oven to 350°F. Beat the butter and brown sugar at medium speed with a heavy-duty mixer or hand mixer until creamy. Add the egg and vanilla and beat until combined.
- Add the flour and salt and beat until combined. Stir in the pecans.
- Roll the dough into 1-inch balls (about the size of walnuts) and place on parchment paper-lined cookie sheets. (I like to use a cookie scoop.)
- Cut a small sheet of parchment paper or wax paper and place over a cookie ball. Use the bottom of a glass to flatten the dough into ¼-inch-thick circles. Place a few pecan pieces in the top of the cookie dough rounds if desired.
- Place the cookies in the hot oven and bake for 11 to 12 minutes or until set. Remove the baking sheets from the oven and let the cookies cool in the pans.