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Chewy Pecan Praline Cookies with Brown Sugar

Pecan praline cookies with brown sugar have chewy centers, lightly browned edges, and a smooth, nutty topping. The cookies bake at 350°F, then get finished with a quick stovetop praline glaze and chopped pecans.
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Prep Time 2 minutes
Cook Time 13 minutes
Chilling and cooling 40 minutes
Total Time 55 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 0.75 cup butter unsalted; divided (1/2 cup softened for cookies and 1/4 cup for topping)
  • 1.5 cup brown sugar light; packed; divided (1 cup for cookies and 1/2 cup for topping)
  • 1 egg large; at room temperature
  • 1.5 tsp vanilla extract divided (1 teaspoon for cookies and 1/2 teaspoon for topping)
  • 1.5 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cup pecans chopped; divided (1 cup for cookies and 1/2 cup for topping)
For the praline topping
  • 2 tbsp heavy cream
  • 1 cup powdered sugar

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer
  • 1 2-quart saucepan

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat 1/2 cup softened butter and 1 cup brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the egg and 1 teaspoon vanilla until combined, scraping down the sides of the bowl as needed.
  5. In a medium bowl, whisk together the flour, baking soda, and salt.
  6. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  7. Fold in 1 cup pecans.
  8. Cover the dough and chill for 30 minutes.
  9. Scoop the dough into 20 portions of about 2 tablespoons each, roll into balls, and arrange 10 on each baking sheet, spaced about 2 inches apart.
  10. Bake at 350°F for 10–12 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and lightly browned but the centers still look slightly soft.
  11. Let the cookies cool on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack and cool completely.
Make the praline topping
  1. Melt the reserved 1/4 cup butter in a 2-quart saucepan over medium heat.
  2. Stir in the reserved 1/2 cup brown sugar and the heavy cream.
  3. Bring the mixture to a boil, stirring, and boil for 1 minute.
  4. Remove the pan from the heat and let the mixture cool for 5 minutes, stirring once or twice.
  5. Whisk in the powdered sugar and remaining 1/2 teaspoon vanilla until smooth.
  6. Fold in the reserved 1/2 cup pecans.
  7. Spread the topping over the cooled cookies promptly, before it sets.

Notes

For chewy centers, take the cookies out while they still look slightly soft in the middle. Store in an airtight container at room temperature for up to 4 days; freeze for up to 2 months. For a gluten-free option, use a cup-for-cup gluten-free baking flour blend.