These unique and completely irresistible praline cookies are studded with chopped pecans and finished with an easy praline candy topping. No chilling and no candy thermometer required. Recipe includes a how-to video.
Praline Candy Cookies
These praline cookies are a delightful blend of crunchy pecans, a soft, slightly melt-in-your-mouth cookie base, and a salty-sweet praline topping. They’re special enough for holiday dessert tables yet simple to make with pantry staples. The cookie is intentionally not overly sweet so the rich, sugary praline topping balances everything perfectly.
Why you’ll love these praline cookies:
- Distinctive flavor: Not your everyday cookie — the praline topping turns a classic pecan cookie into something memorable.
- No chilling required: The dough is ready to scoop and bake right away.
- Simple ingredients: No specialty items; most are likely in your pantry already.
- No candy thermometer: The topping is quick and straightforward to make on the stovetop.
- Fantastic texture: Thick, tender cookies studded with toasted pecans, topped with a slightly crisp praline coating and a sprinkle of flaky sea salt for balance.
These cookies are designed to hold the praline topping without flattening, so they bake into a thicker shape with a soft center and slightly crisp edges. The contrast between the not-too-sweet cookie and the luscious topping is what makes them so irresistible.
Ingredients
These praline cookies use straightforward, pantry-friendly ingredients. Below are the components for the cookie dough and the praline topping.
- Unsalted butter: Use softened butter to achieve a thicker, tender cookie—no chilling required.
- Cornstarch: Adds a melt-in-your-mouth texture similar to pecan sandies.
- Pecans: Added to the dough and sprinkled on top. Toasting the pecans before chopping enhances their flavor.
- Sugars: A mix of light brown sugar and granulated sugar gives depth and caramel notes.
- Sea salt: A final sprinkle of flaky sea salt balances the praline’s sweetness and brightens the flavor.
SAM’S TIP: If you forget to set your eggs out, bring them to room temperature quickly using a short warm-water bath—great when you’re in a rush.
This overview highlights the key ingredients and why they’re used. Full ingredient amounts and step-by-step instructions are provided below in the recipe section.
How to Make Praline Cookies
Make the Cookie Dough
- Cream the butter and sugars until light and fluffy.
- Mix in the eggs and vanilla until fully combined.
- Whisk the dry ingredients (flour, cornstarch, baking powder, baking soda, salt) in a separate bowl, then add them to the wet ingredients gradually in several additions so the dough comes together evenly.
- Fold in the chopped pecans until evenly distributed throughout the dough.
SAM’S TIP: This dough is fairly stiff and dry; add the dry ingredients in several parts to make mixing manageable and avoid overworking the dough.
Bake
- Scoop and shape: Roll 2-tablespoon portions of dough between your palms and place the balls 2″ apart on parchment-lined baking sheets.
- Bake at 375°F (190°C) for 9–11 minutes, just until the edges begin to turn a very light golden. Do not overbake—the centers should remain soft and tender.
Make the Topping
Measure and have all topping ingredients and cooled cookies ready before you start—the praline topping cooks and sets quickly.
- Combine the brown sugar, heavy cream, butter, and salt in a medium saucepan over medium-low heat. Stir until the butter melts, then increase heat to medium and bring to a full boil.
- Boil for one minute, stirring constantly, then remove from heat and whisk in vanilla and powdered sugar until smooth. If the mixture seems too runny to hold on a cookie, continue stirring briefly until it thickens slightly.
- Test consistency by drizzling a small amount over a cooled cookie. If it runs off too much, stir a bit longer and try again.
- Top the cookies one at a time: spoon the praline over each cooled cookie, immediately sprinkle with finely chopped toasted pecans, and add a pinch of flaky sea salt. The topping sets quickly, so work efficiently.
SAM’S TIP: Watch your first tray closely so you can adjust bake time if needed. The bottoms should be a very light golden—if they’re dark, reduce the bake time by a minute or two next batch.
Frequently Asked Questions
The praline topping sets quickly. If it begins to cool before you finish topping and sprinkling, it can turn slightly grainy in texture, though the flavor remains good. Working with an assistant or topping fewer cookies at a time helps prevent this.
The cookie base is intentionally less sweet to balance the praline. Without the topping, they may taste under-sweet. If you prefer plain cookies, try a butter pecan cookie recipe instead.
Yes. The dough can be frozen for later baking. You can also freeze fully baked and topped cookies in an airtight container for up to three months.
These praline cookies are sure to be a standout on any holiday cookie tray. Their combination of tender cookie, toasted pecans, and crisp praline topping makes them an instant favorite.
Enjoy!
Praline Cookies
Recipe includes a how-to video.
Equipment
- Baking sheet
- Mixing bowls
- Cookie scoop
Ingredients
For the cookie dough
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ⅓ cups (416 g) all-purpose flour
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups (200 g) finely chopped toasted pecans
For the praline topping
- 1 cup (200 g) light brown sugar, firmly packed
- ⅓ cup (78 ml) heavy cream
- ¼ cup (57 g) unsalted butter
- ¼ teaspoon table salt
- ¾ teaspoon vanilla extract
- 1 cup (125 g) powdered sugar
- ¼ cup finely chopped toasted pecans for sprinkling
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, beat together butter and sugars until light and creamy.
- Add eggs and vanilla extract and mix until combined.
- Whisk together flour, cornstarch, baking powder, baking soda, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet in 4–5 additions until combined; dough will be dry and stiff.
- Stir in toasted chopped pecans until evenly distributed.
- Scoop 2-Tablespoon portions of dough and roll into balls. Place on baking sheets at least 2″ apart.
- Bake on the center rack for 9–11 minutes, until the edges just begin to turn very light golden. Allow cookies to cool completely while preparing the topping.
For the praline topping
- Combine brown sugar, heavy cream, butter, and salt in a medium saucepan over medium-low heat. Cook, stirring, until the butter melts, then increase heat to medium.
- Bring to a full boil and boil, stirring constantly, for one minute. Remove from heat and immediately whisk in vanilla and powdered sugar until smooth. The mixture may seem lumpy at first but will smooth out; it will also begin to firm quickly.
- Spoon the topping over each cooled cookie, then immediately sprinkle with chopped toasted pecans and a pinch of flaky sea salt if desired.
- Allow the topping to set before serving.
Notes
Baking note
Do not overbake — cookies should be soft in the center with lightly crisped edges. If bottoms are dark, reduce the bake time.
Storing
Store cooled cookies in an airtight container at room temperature for up to one week.
Nutrition
Nutrition information is an approximation.
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