Praline Cookies
These Praline Cookies are irresistibly sweet and nutty with a buttery crunch—perfect for any occasion or your afternoon coffee break!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened at room temperature
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 egg lightly beaten
- 1 cup all-purpose flour
- 1 tsp vanilla extract pure
- 1 cup pecans chopped and toasted
- powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the lightly beaten egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour and chopped toasted pecans. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop generous portions of dough onto prepared baking sheets, spacing them to allow for spreading.
- Bake for 10-12 minutes until edges are lightly golden. Centers may look slightly underbaked but will firm as they cool.
- Let cookies cool on baking sheets for a few minutes before transferring to a cooling rack. Once cooled, dust lightly with powdered sugar.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Baking Sheets
- Cooling Rack
- Spatula
Notes
- Softened butter is key for fluffy cookie dough when creaming with sugars.
- Toast pecans before adding to the dough to enhance their flavor and crunch.
- Underbake slightly to keep cookies moist; they firm up while cooling.
- Substitute nuts or make gluten-free/dairy-free adaptations as needed.
- Cookie dough can be refrigerated up to 3 days before baking for convenience.