Praline Cookies

These praline cookies are soft, buttery, and studded with crunchy pecans in every bite, topped with a rich, caramel-like praline glaze. I love baking them when I want something sweet, Southern-inspired, and impossible to resist. They combine the comfort of a classic cookie with the indulgence of homemade praline candy.

Why You’ll Love This Recipe

I love how these cookies melt in my mouth while still offering a perfect crunch from the pecans and praline topping. They feel nostalgic, cozy, and a little decadent. The brown sugar and butter give them a rich flavor that pairs beautifully with coffee or tea—and they make a great gift, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Chopped pecans

For the praline topping:

• Brown sugar

• Heavy cream

• Unsalted butter

• Powdered sugar

• Vanilla extract

• Pinch of salt

• Extra chopped pecans (optional, for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. I cream the butter with brown sugar and granulated sugar until light and fluffy.

3. I beat in the egg and vanilla extract until smooth.

4. In another bowl, I whisk together flour, baking soda, and salt, then mix it gradually into the wet ingredients.

5. I stir in the chopped pecans until evenly distributed.

6. I scoop tablespoon-sized balls of dough onto the baking sheet and bake for 10–12 minutes, or until golden around the edges. Then I let them cool completely.

For the praline topping:

1. In a small saucepan, I melt the butter with brown sugar and cream over medium heat.

2. I stir constantly until the mixture thickens and starts to bubble (about 3–4 minutes).

3. I remove it from the heat and stir in the vanilla, salt, and powdered sugar until smooth.

4. I spoon the warm glaze over the cooled cookies and top with more chopped pecans if I like.

Servings and timing

This recipe makes about 24 cookies.
Prep takes around 15 minutes, baking another 12 minutes, plus a little time for cooling and glazing—so I have them ready in about 40 minutes total.

Variations

Sometimes I use toasted pecans for a deeper flavor, or swap in walnuts for a different twist. If I want to get fancy, I drizzle melted chocolate over the top of the praline glaze. I also like sprinkling a bit of sea salt over the finished cookies for that sweet-salty contrast.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. The glaze sets beautifully and keeps well. If I want to freeze them, I do it before glazing, then thaw and add the praline topping fresh for the best texture.

FAQs

Can I make the praline topping ahead of time?

I can, but it sets quickly, so I usually prepare it fresh right before glazing the cookies.

Do I have to use pecans?

No, I can substitute with walnuts or skip the nuts altogether, though pecans give the classic praline flavor.

Can I use salted butter?

Yes, but I reduce or omit the added salt in the recipe to balance the flavor.

How do I keep the cookies soft?

I store them in a sealed container with a slice of bread—it helps maintain their softness.

Can I double the recipe?

Absolutely. I often double it for parties or gift boxes, and it scales up perfectly.

Conclusion

These praline cookies bring together the warmth of homemade cookies and the sweet, nutty flavor of Southern-style pralines. They’re buttery, chewy, and glazed to perfection—just the kind of treat I love to share or keep all to myself with a cozy drink. Every bite is a little moment of comfort.

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