Miss Brown's Praline Cookies Recipe | Kardea Brown

Level: Easy

Yield: 2 dozen cookies

Total Time: 2 hr (including chilling and cooling)

Active Time: 45 min

Nutritional Information Per Serving

Serving Size: 1 of 24 servings

Calories: 292
Total Fat: 17 g
Saturated Fat: 7 g
Carbohydrates: 33 g
Dietary Fiber: 1 g
Sugar: 22 g
Protein: 3 g
Cholesterol: 41 mg
Sodium: 115 mg

For the Cookies:

1 3/4 cups chopped pecans plus 24 pecan halves for garnish
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt

For the Praline Sauce:

1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup whole milk

Instructions

Prepare the Pecans: Set the oven to 300F. Prepare a baking sheet by lining it with parchment paper. Spread the chopped pecans on one half of the prepared baking sheet and the pecan halves on the other half. Toast the pecans for about 10 minutes until fragrant and golden. Remove and let cool, keeping chopped and whole pecans separate.

Make the Dough: Using an electric mixer in a large bowl, cream the butter with the brown sugar and granulated sugar. Incorporate eggs one at a time, beating after each addition, then mix in vanilla extract thoroughly. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture in two parts, beating until well combined. Fold in the toasted chopped pecans gently.

Chill the Dough: Line two baking sheets with parchment paper. Using an ice cream scoop, place 1 1/2-tablespoon portions of dough onto the sheets, spacing them at least 1 inch apart. Cover the dough and refrigerate for at least 1 hour or up to overnight to prevent spreading during baking.

Bake: After chilling, preheat the oven to 350F. Let the dough rest at room temperature for 5 minutes before baking. Bake cookies until the edges turn lightly golden, about 11 to 12 minutes (extend to 12 to 13 minutes if you prefer them crispier). Press a pecan half into the center of each cookie after removing them from the oven, then allow to cool completely.

Make the Praline Sauce: While cookies cool, combine brown sugar, granulated sugar, butter, and milk in a medium saucepan. Bring to a boil, stirring constantly. Continue boiling and whisking for an additional 3 minutes, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let cool for 4 to 5 minutes.

Finish: Drizzle the praline sauce over the cookies before serving. Store cookies and leftover sauce separately in airtight containers at room temperature for up to 5 days. Use any remaining sauce as a topping for ice cream or stirred into warm coffee.

Cook's Note

When measuring flour, spoon it into a dry measuring cup and level off the excess (scooping directly from the bag compresses the flour, resulting in denser baked goods).