Pecan Praline Cookies with White Chocolate Drizzle
These indulgent cookies combine homemade pecan praline with tender cookie dough and a white chocolate finish. The praline is made by caramelizing sugar and water to an amber color before stirring in toasted pecans, creating crunchy caramel pieces that are crushed and folded into buttery cookie dough. Each cookie is drizzled with melted white chocolate and topped with extra chopped pecans for added texture and visual appeal. Perfect for special occasions, holiday gatherings, or when you want to impress guests with a sophisticated treat that balances sweet caramel, nutty pecans, and creamy white chocolate in every bite.
Ingredients
- ⅓ cup sugar
- 2 tablespoons water
- 1 cup pecans, finely chopped, toasted
- 2 tablespoons pecans, for sprinkling
- 1 cup butter, at room temperature
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- ½ teaspoon baking soda
- 4 oz white chocolate
Instructions
- 1
Preheat oven to 350°F
- 2
Stir sugar and water in small heavy saucepan over medium heat until boiling
- 3
Cook for 2 1/2 to 3 minutes until syrup turns golden brown
- 4
Remove from heat just as sugar begins darkening to amber color
- 5
Stir in 1 cup pecans
- 6
Pour hot mixture onto parchment lined sheet tray
- 7
Let cool until completely firm
- 8
Transfer to plastic bag and crush with rolling pin
- 9
Cream butter and sugars together with hand mixer in large bowl
- 10
Add eggs one at a time, beating well after each addition
- 11
Add vanilla extract and beat until combined
- 12
Stir in flour and baking soda until incorporated
- 13
Fold in crushed praline until combined
- 14
Drop 1 tablespoon or small ice cream scoop of dough onto parchment lined cookie sheet
- 15
Bake for 13 to 15 minutes until edges are slightly browned
- 16
Melt white chocolate in double boiler, stirring until smooth
- 17
Drizzle white chocolate over cookies and sprinkle with chopped pecans
Tips
Watch the sugar mixture carefully and remove from heat as soon as it reaches amber color to prevent burning the praline.
Make sure the praline is completely cool and firm before crushing to get the right texture for the cookies.
Use parchment paper on cookie sheets to prevent sticking and ensure easy removal of the finished cookies.
Good to Know
Store in airtight container at room temperature for up to 1 week
Praline can be made 2 days ahead and stored in airtight container
Best served at room temperature
Common Mistakes
Remove praline from heat immediately when amber to avoid burning
Ensure praline is completely cool before crushing to prevent melting
Substitutions
FAQ
Can I make the praline ahead of time?
Yes, the praline can be made up to 2 days ahead and stored in an airtight container until ready to crush and use.
What if my praline gets too dark?
If the praline becomes too dark or bitter, start over as burned caramel will make the cookies taste bitter.
How long do these cookies keep?
Store in an airtight container at room temperature for up to 1 week for best texture and flavor.