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Freshly baked pecan praline cookies on a cooling rack

Pecan Praline Cookies

These irresistible Pecan Praline Cookies combine rich pecan flavors with a sweet, gooey glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is softened for easy mixing.
  • 1 cup packed brown sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans Gently fold in until evenly distributed.
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Praline Glaze
  • 1/2 cup packed brown sugar
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream Can substitute with half-and-half or milk.
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans For the glaze.
Optional
  • Pecan halves for decorating Optional but recommended for presentation.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat together the softened butter and brown sugar until light, fluffy, and creamy, about 2–3 minutes.
  3. Add the egg and vanilla extract, and beat until smooth and well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, stirring until a soft cookie dough forms.
  6. Gently fold in the chopped pecans until evenly distributed.
Baking
  1. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Gently flatten each cookie slightly with the back of a spoon.
  3. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
  4. Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Praline Glaze
  1. In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream.
  2. Stir continuously until the butter melts and the mixture begins to bubble. Simmer gently for 2 minutes, stirring frequently.
  3. Remove from heat and stir in the vanilla extract. Allow to cool for 2–3 minutes.
  4. Gradually whisk in the powdered sugar until the glaze is smooth, thick, and creamy.
  5. Stir in the chopped pecans until evenly combined.
  6. While the glaze is still warm and spreadable, spoon a generous amount over the top of each cooled cookie.
  7. Gently spread the glaze to cover the surface. Top with a pecan half if desired.
Finishing Touches
  1. Allow the cookies to sit at room temperature for 20–30 minutes until the praline glaze has set.

Notes

Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze with parchment paper between layers to prevent sticking.