Crunchy Pecan Praline Cookies
To kick off cookie season
As you’ve all probably heard, it’s time for cookies! The moment the last turkey sandwich was consumed, the internet was ablaze with cookie content. There is certainly no shortage of recipes for you to choose from, so I appreciate you being here and hope you’ll try my offerings this year. One of these days, I will be ahead of the game and have lots of cookie recipes made in time for you to choose mine for your cookie boxes. Many of you have told me that by the time December rolls around, you’ve already made your selections, so I guess I am hoping all of you last minute people (like me) are still figuring out your cookie lineup! Don’t forget, you can always visit the cookie index for access to all the recipes from the archives.
Why am I so behind, you ask? Because I have been busy making edits to my new cookie book, which I hope you’ll have in your hot little hands next fall in plenty of time to choose from the many, many recipes (I’m not sure of the exact number) that will be contained between the yet-to-be-designed covers. Editing a book is like a crazy game of tag. You are under the gun and on deadline to return edits by a certain date. I got the draft right before the holiday week, which was not convenient, and sent it back yesterday. I practically shouted “You’re it” with glee as I hit send.
One thing I learned in this year of baking cookies is that the ideas kept coming. The more I thought of ideas, the more ideas I got. There simply wasn’t time or space for all of them! I had a few bees in my bonnet that I did not get a chance to work on for the book, so you’ll be seeing those in the next few weeks—starting with these Crunchy Pecan Praline Cookies.
I am a big fan of the combination of pecans and brown sugar and the amazing flavor they bring to a cookie. I also love crunch and texture in a cookie, and wondered what it would be like to add crunchy pecan praline to the dough. Turns out, pretty good! The praline melts a bit as the cookie bakes, leaving a little pocket of chewiness. They are delicious as is, but you know I can’t help myself from embellishing a cookie to make it just a little extra. They’re plenty sweet on their own, but adding a drizzle of molasses glaze so you can sprinkle it with more of the chopped praline takes them over the top. Some flaky salt at the end is a must.
More cookie recipes
Here are some other beloved cookie recipes from the archives for your holiday baking (or cookie box!) consideration:
Pistachio Lemon Thins with Lemon Curd Filling
These little sandwiches feature a crispy and light cookie that’s full of lemon and pistachio flavor. The lemon curd filling amps up the lemon flavor even more and provides a luxurious surprise inside. They look a bit like French macarons, which was a happy accident, but they have a personality all their own.
Chocolate-Cherry Pecan Biscotti
My take on this favorite Italian cookie is a bit more jam-packed than the classic, which is often studded with a few nuts or maybe chocolate chips. I love to go a little “extra” with my biscotti, packing in as much good stuff as I can to make them really nubby, nutty, chewy, and bursting with flavor!
Chocolate Chunk Pecan Cookies
This recipe is an adaptation of the ubiquitous Toll House cookie, which was published in my first book, Recipes: A Collection for the Modern Cook—but of course, I’ve further adapted it here (I can never leave well enough alone). The method of melting the butter rather than creaming it makes for a denser and chewier cookie, and the warmth of the batter when you fold in the chocolate streaks the dough with chocolate, making it a double-chocolate cookie.
Crunchy Pecan Praline Cookies
Makes 19
Instead of finishing the cookies with the glaze, you could leave them plain or brush lightly with beaten egg white and roll in raw (turbinado) sugar.
For the pecan praline:
Cooking spray
½ cup/65 g roughly chopped pecans
¼ cup/50 g granulated sugar
2 teaspoons unsalted butter
¼ teaspoon flaky salt, crumbled
For the cookies:
½ cup/113 g unsalted butter
¼ cup/55 g dark brown sugar
3 tablespoons/35 g granulated sugar
1 large egg yolk
½ teaspoon vanilla paste
1 ¼ cups/160 g all-purpose flour
½ teaspoon kosher salt
½ cup/50 g pecan praline
To finish:
¼ cup/52 g confectioners’ sugar
1 tablespoon unsulfured molasses
1 to 3 teaspoons water or milk
Chopped pecan praline
Make the praline: Spray a piece of parchment with cooking spray and lay it on the counter. In a medium (10-inch) skillet, combine the pecans, sugar, and butter. Cook over medium-high heat, stirring occasionally, until the sugar is liquefied and dark amber, 5 to 7 minutes. Pour out on the parchment and spread using a metal offset spatula if needed to a single layer. Immediately sprinkle with flaky salt and let cool for about 10 minutes. When cooled, chop into smaller pieces.
Make the cookies: Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, scraping once or twice, until fluffy and pale. Add the egg yolk and vanilla and beat again until thoroughly combined.
Add the flour and salt to the mixer bowl (with the mixer off) and beat on low speed until the flour is moistened. Gradually increase speed and beat until the dough is clumpy. Add the praline. Remove the bowl from the machine, and knead the dough in the bowl until it comes together.
On a lightly floured surface, roll into a thick log about 7 inches long. Wrap in wax paper or plastic and chill for 2 hours, or overnight if not ready to bake.
Heat oven to 350°F. Slice the log into ¼-inch slices and arrange on 2 parchment-lined sheet pans about 2 inches apart. Bake for 11 to 13 minutes or until golden at the edges. Repeat with remaining cookies. Cool completely on wire racks.
Finish the cookies: Combine the confectioners’ sugar and molasses in a small bowl. Slowly add the milk until the glaze is a thick drizzling consistency.
Drizzle the glaze over the cookies while they’re still on the rack, and sprinkle with some of the remaining praline and some flaky salt. Once dry, store in an airtight container for up to 1 week, or freeze for 2 to 3 months.
Uh oh. Was I supposed to already know what cookies I might bake for the holidays? 🤔 😆 I have bookmarked the beautiful cookie series you did for the New York Times a few years ago and refer to it often. These cookies look like a 🏆 as well.
You had me at pecan brittle! Can hardly wait. I’m imagining SUBLIME thanks to YOU! Yum.