Craving a sweet and simple dessert? Craft these soft, sugary cookies with a nutty twist.
I’ve been baking for over a decade, and throughout that time, I’ve determined that nothing is quite as nice as baking cookies. It has become one of my love languages. Not only are cookies easy to make, but they’re also easy to share with others—just pop them on a plate and cover them with foil, and you have the perfect dessert to pass at a potluck. But then the question arises: What kind of cookies should I make? Well, if you’re not a fan of chocolate chips, but you want something that has a similar bite and rich taste, try praline cookies. They’re the best of a classic Southern confection, but softer, chewier, and, in my opinion, easier to make.
Whether it’s for the winter holidays or someone’s birthday, I love baking praline cookies. They store easily, both short-term and long-term, and they’re a delight to share with friends, family, and neighbors. At first glance, they might seem simple, but they’re definitely not boring! Every bite of a praline cookie is brown-sugared bliss, which can put a smile on the face of anyone who’s lucky enough to eat one.
Plus, although this dough is basic and easy, you can easily customize it once you’ve made the recipe a few times. For example, since I do like chocolate, I’ll mix in a quarter cup of mini chocolate chips for more decadence. It’s creative tweaks like this that make the recipe so dynamic and delicious.
What exactly is a “praline?”
Satisfyingly chewy and caramelized, pralines are a combination of nuts and sugar. There are many different kinds, but the pralines that these cookies are named for utilize pecans and brown sugar for a rich and nutty flavor. I’ve also made chocolate pralines with walnuts and peanuts, which turn out much fudgier and a little crunchier. Pralines originated in France and were brought to the Americas by French settlers, which is why they’ve become the most popular down South, in states that were predominantly French during the 1700s. Standing as a beautiful blend of traditional French and American culinary cultures, pralines and praline cookies are simple yet unique desserts that many will love.
How do I store leftovers?
Make sure your leftover praline cookies have cooled to room temperature, and then transfer them to an airtight container. At room temp, they’ll last for up to 4 days. But especially for the holiday season, I like to transfer them to freezer-safe bags and freeze them for up to 3 months. That way, whenever the craving for praline cookies hits, I can take a few out and warm them up in the toaster oven at 300°F for 5 minutes or so. Crumble the warm cookie over some vanilla ice cream, and you’re golden!
Similar recipes to try
Want to ditch the dough and try your hand at traditional Southern Pecan Pralines? There’s no shame in that! Ideally, it’s nice to make both recipes so you can compare them. There’s also the enticing yet simple Cinnamon Pecans, which make a great snack or dessert. But if you’re still hungry to see how pecans can be transformed in a delectable way, check out Pecan Pie Bars. These are just as fun to share with others, and you can cut them into any size square that you desire.
Praline Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1 1/4 cups firmly packed light brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
- In a medium bowl, beat the softened butter with the granulated sugar and brown sugar until the mix is light and creamy.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour and salt, then gradually add to the butter mixture, stirring until just blended.
- Gently fold in the chopped pecans until evenly distributed.
- Scoop dough balls about 1 inch in diameter onto the prepared sheet, spacing them 2 inches apart. Gently flatten each ball with the bottom of a glass to about 1/4 inch thick.
- Bake for 9 to 12 minutes until lightly browned around the edges. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
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