I have been drooling over this recipe for Praline Cookies for quite some time. It’s finally time to make them!
It’s a pretty basic brown sugar cookie dough, and it’s a bit salty, but works well with the sweet praline topping. I used a small cookie scoop for these, but next time I’d use a medium one. I mean, what is the point of a small cookie?
After you take the cookies out to cool, you make a praline topping (no candy thermometer required!) by boiling heavy cream and brown sugar, then whisking in some sifted confectioner’s sugar. Next, you stir in the toasted pecan pieces.I would suggest adding 1/4 t. vanilla, which was not called for in the recipe.
I made one without nuts in honor of Cousin Leah, who does not like nuts in cookies. It really can’t be called a Praline Cookie, but you could call it a Caramel Cookie. It was actually pretty good, even without the pecans!
hese have a great texture: crispy on the outside and chewy on the inside.
Based on my previous experience with praline-making, I am guessing that these will taste even better after they sit overnight.
If you like brown sugar, this is a cookie for you!
Next Day: OHMIGOSH these are awesome! Definitely let them sit overnight in an airtight container before you devour them. The flavor of the praline topping really comes together.