• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Cookies

    Praline Cookies

    November 2, 2023 By Sam 29 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video

    These unique and completely irresistible praline cookies are studded with chopped pecans and topped with an easy praline candy topping. No chilling and no candy thermometer required! Recipe includes a how-to video!

    Pile of praline cookies with the center cookie cut in half to show the inside.

    Praline Candy Cookies

    There’s a lot to love in these humble-looking cookies. From the pecan-packed, thick and melt-in-your-mouth cookie base to the salty-sweet praline topping, these would be the perfect cookie to grace your Thanksgiving dessert table (or your Christmas cookie tray). Truly the perfect embodiment of candy meets cookie, this is a must-try recipe!

    Why you’ll love these praline cookies:

    • Unique: a refreshing change from your typical snickerdoodles or oatmeal cookies, I got really creative developing this recipe and am so pleased with how they turned out. I bet you haven’t had a cookie quite like this before!
    • No chilling required: Simply prepare the dough and go!
    • No fancy ingredients: everything should be in your pantry already–don’t you love when that happens?
    • No candy thermometer needed: while this isn’t exactly a true praline-candy topping, it certainly passes as one! The topping comes together so fast without any fussiness and tastes amazing.
    • The texture is INCREDIBLE. I wanted cookies with a thick base that melted in your mouth. The lightly salted candy coating gives way to such tender cookies, that are also chock-full-of chopped pecans!

    These praline cookies aren’t quite as flat or chewy as the rest of my cookies, and this was intentional; they need to hold their own under the praline topping! The base was also designed to not be overly sweet, as the candy coating is quite sweet. The two parts balance each other beautifully and I really am excited for you to try them!

    Ingredients

    While these praline cookies taste totally gourmet, they don’t require any fancy ingredients–just basic pantry staples. Here are the most important ones you’ll need.

    Overhead view of ingredients including pecans, brown sugar, eggs, and more.
    • Unsalted butter. While some of my cookie recipes start with melted butter, we’re using softened butter here today. This means these praline cookies won’t be quite as flat and chewy (remember, that’s intentional!) as some of my other cookies (like my butterfinger cookies), but it also means there is NO chilling required–so it’s a trade off 😊
    • Cornstarch. I use this for that melt-in-your-mouth texture, similar to pecan sandies!
    • Pecans. We’ll add pecans to the cookie dough AND on top of the praline topping for maximum flavor. For even more flavor, I recommend you toast your pecans before chopping them; it’s easy to do, especially if you check out my post on how to toast pecans.
    • Sugar. A combination of granulated and light brown sugar makes these praline cookies super flavorful.
    • Sea salt. A sprinkle of sea salt balances the flavors perfectly and offsets the sweetness of the topping. Optional, but highly recommended!  

    SAM’S TIP: If you forget to set your eggs out ahead of time, check out my post on how to quickly bring eggs to room temperature. It’s a life saver when you’re in a pinch!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Praline Cookies

    Make the Cookie Dough

    Four photos showing a pecan cookie dough being prepared.
    1. Cream together the butter and sugars very well, until the mixture is light and fluffy.
    2. Stir in the eggs and vanilla until well-combined.
    3. Whisk together the dry ingredients in a separate bowl, then gradually add them to the wet ingredients. I like to do this in 4-5 parts.
    4. Add the chopped pecans and stir they are until evenly distributed throughout the dough.

    SAM’S TIP: This is a stiff, dry cookie dough, so add the dry ingredients gradually, preferably in several parts. If you try to add them all at once, you will have a very tough time bringing the dough together.

    Bake

    Two photos showing cookie dough scooped, rolled, and baked.
    1. Roll 2-tablespoon sized scoops of dough between your palms before placing 2″ apart on parchment lined baking sheets.
    2. Bake at 375F (190C) for 9-11 minutes or until the cookies are just starting to turn golden brown around the edges. Do NOT over-bake! If the cookies are overcooked, they’ll be too crisp, dry, and crumbly, and sadly a bit flavorless, too! The horror!

    Make the Topping

    Anytime you’re making candy, you need to make sure you have all of your ingredients measured and nearby (including your cooled cookies!) before you start cooking the praline topping. This comes together FAST.

    Four photos showing a praline topping being prepared and spooned over pecan cookies.
    1. Cook the brown sugar, cream, butter, and salt over medium-low heat until the butter melts, then increase the heat to medium. Let the mixture come to a full boil.
    2. Boil for one minute, stirring constantly, then remove from the heat and whisk in the vanilla extract and powdered sugar until smooth.
    3. Check the consistency: drizzle the topping over a cooled cookie; if it runs off, keep stirring. If it stays on the cookie, you are good to go!
    4. Work one cookie at a time, drizzling with topping and immediately sprinkling with chopped pecans. Add a sprinkle of flaky sea salt, let the topping set, and enjoy!

    SAM’S TIP: It is SO important that you do NOT over-bake these praline cookies! Over-baking will make them turn out dry and crumbly where they should be soft and melt-in-your-mouth. To make sure they’re not over-baking, check the bottoms of your first batch; they shouldn’t be too brown (they should be a very light golden, hardly darker than the top of the cookie). If yours are, reduce the bake time by a minute or two.

    Two halves of a praline pecan cookie stacked on top of each other.

    Frequently Asked Questions

    Why is my topping grainy?

    This praline topping solidifies very quickly, so it’s important for you to work fast when topping your cookies. If you aren’t quick enough, the topping will turn grainy, but it will still taste just fine! If you’re concerned about this, I recommend having a helper to make sure you can work as quickly as possible.

    Can I make these praline cookies without the topping?

    I specifically designed the cookie part of this recipe to not be too sweet since we’re adding a super sweet praline topping. As a result, these cookies probably would not be sweet enough on their own without the topping. I’d suggest you try my butter pecan cookies instead!

    Can I freeze the dough?

    Yes! Simply follow the instructions for drop cookies in my how to freeze cookie dough post. You can also freeze your baked (and topped!) praline cookies in an airtight container for up to 3 months–perfect for the busy holiday baking season!

    Rows of praline cookies topped with pecan pieces.

    These praline cookies will be such a hit on your Christmas cookie tray this year!

    Enjoy!

    Let’s cook together! Subscribe to my newsletter and make sure to follow along on YouTube where I have over 500 free video tutorials! 💜

    Close-up view of many rows of praline cookies topped with pecan pieces.

    Praline Cookies

    These unique and completely irresistible praline cookies are studded with chopped pecans and topped with an easy praline candy topping. No chilling and no candy thermometer required!
    Recipe includes a how-to video!
    5 from 13 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cookie, Cookies, Dessert, Dessert
    Cuisine: American
    Prep Time: 35 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 33 cookies
    Calories: 245kcal
    Author: Sam Merritt

    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

    Recommended Equipment

    • Baking sheet
    • Mixing bowls
    • Cookie scoop

    Instructions

    • Preheat oven to 375F (190C) and line baking sheet with parchment paper. Set aside.
    • In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until lightened and creamy.
      1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
    • Add eggs and vanilla extract and stir well.
      2 large eggs, 1 teaspoon vanilla extract
    • In a separate, medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
      3 ⅓ cups (416 g) all-purpose flour, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
    • Gradually add the dry ingredients to the wet until completely combined. Dough will be dry, add the flour in 4-5 parts and stir well after each addition.
    • Stir in pecans until well distributed
      2 cups (200 g) finely chopped toasted pecans
    • Scoop dough into 2-Tablespoon sized balls and place on baking sheet, spacing cookies at least 2” apart.
    • Transfer to center rack of 375F (190C) oven and bake for 9-11 minutes, until cookies are just beginning to turn a very light golden brown around the edges. Allow cookies to cool while you prepare praline topping.

    For praline topping

    • Combine brown sugar, cream, butter, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring, until butter is melted, and increase heat to medium.
      1 cup (200 g) light brown sugar, ⅓ cup (78 ml) heavy cream, ¼ cup (57 g) unsalted butter, ¼ teaspoon table salt
    • Cook, stirring frequently, until mixture comes to a full boil. Boil, stirring constantly, for one minute (use a timer!) then remove from heat and immediately stir in vanilla extract and powdered sugar. Whisk until smooth (it will seem lumpy at first but will come together). The topping will begin to solidify quickly so you must act fast. If it is too runny to stay on the cookies, continue to stir until it isn’t, but don’t wait too long as it really does become firm fast!
      ¾ teaspoon vanilla extract, 1 cup (125 g) powdered sugar
    • Spoon topping over each cookie, immediately topping with a small sprinkling of toasted pecans after adding praline layer (you must do this immediately, the topping hardens fast! Sometimes I like to have a second set of hands to immediately add the nuts).
      ¼ cup finely chopped toasted pecans for sprinkling
    • Sprinkle flaky sea salt on top of each cookie (if using, recommended). Allow topping to set then enjoy.
      Flaky sea salt

    Notes

    Baking note

    Don’t over-bake! If you do, the cookies will be dry and crumbly, they should be soft and melt-in-your-mouth in their centers with crisp exteriors once cooled completely. The edges should just be beginning to turn very light golden when they’re finished baking. If the bottom of the cookie is dark, it’s a good sign they were baked too long.

    Storing

    Store in an airtight container at room temperature for up to a week.

    Nutrition

    Serving: 1cookie | Calories: 245kcal | Carbohydrates: 31g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 116mg | Potassium: 67mg | Fiber: 1g | Sugar: 20g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Turtle cheesecake with one slice cut but not removed.
      Turtle Cheesecake
    • Butter pecan cookies piled onto a white plate.
      Butter Pecan Cookies
    • four pecan pies stacked on top of each other, with the top bar missing one bite
      Pecan Pie Bars
    • Slice of three layer butter pecan cake on a plate.
      Butter Pecan Cake
    « Vodka Sauce
    Pumpkin Cheesecake Pie »

    Reader Interactions

    Comments

    1. Jenny

      May 06, 2025 at 3:31 am

      5 stars
      Made these before and really enjoyed them. One note I have in terms of the recipe is that is does not clearly state the eggs should be room temp. The other times I made these my eggs were not room temp as this is only mentioned in the video and I think like most people I just jump straight to the recipe.

      Anyways even without using room temp eggs the recipe turns out great

      Reply
      • Sam

        May 06, 2025 at 10:05 pm

        I’m so glad you enjoyed them, Jenny! ๐Ÿ™‚

        Reply
    2. Clara reigard

      December 16, 2024 at 7:54 pm

      hi! i was wondering if I could sub the all purpose flour with all purpose gluten free flour?

      Reply
      • Sam

        December 17, 2024 at 7:20 am

        Hi Clara! I have not personally tried the gluten free flour so I can’t say for sure how it would turn out. If you do try it I would love to know how it goes. ๐Ÿ™‚

        Reply
    3. Lori

      December 10, 2024 at 4:51 pm

      5 stars
      Delicious cookie – made these for a cookie/tea luncheon. Many compliments. And – be sure to have your nuts and/or salt ready – the icing sets very quickly. Look forward to making these again for two more gatherings this holiday season.

      Reply
      • Sam

        December 10, 2024 at 8:48 pm

        I’m so glad everyone enjoyed them so much, Lori! ๐Ÿ™‚

        Reply
    4. Carla

      November 28, 2024 at 3:23 pm

      i love peans but i can no longer eat nuts due to a medical condition i have so can i subsitute pretzel pieces instead of pecans .

      Reply
      • Sam

        December 01, 2024 at 10:33 pm

        Hi Carla! I haven’t tried it, but I think it could possibly work. ๐Ÿ™‚

        Reply
    5. CARLA

      November 25, 2024 at 12:37 pm

      5 stars
      These are the best cookies I’ve tasted in my life! So perfect!

      Reply
      • Sam

        November 25, 2024 at 12:47 pm

        I’m so glad you enjoyed it so much, Carla! ๐Ÿ™‚

        Reply
    6. Malory

      November 19, 2024 at 7:57 am

      Hi Sam! Before shopping for the ingredients to make these, I wanted to ask if you recommend buying pecan halves (as shown in the ingredients photo) or finely chopped pecans (as written in the ingredient list). Thank you!!

      Reply
      • Sam

        November 19, 2024 at 10:53 am

        Hi Malory! Honestly I buy whatever is cheaper. You can buy the halves and chop them or buy them already chopped. ๐Ÿ™‚

        Reply
    7. Katie

      November 17, 2024 at 3:42 pm

      5 stars
      These cookies are amazing! I use this recipe as a base for other flavors as well. I make candied pecans for the top and it’s so delicious! Every time I see a cookie recipe from Sam I always know it’s going to be good!

      Reply
      • Sam

        November 18, 2024 at 7:16 am

        Thank you, Katie! I’m so glad you enjoyed them! ๐Ÿ™‚

        Reply
    8. Vivian Perry

      May 28, 2024 at 11:04 am

      5 stars
      Delicious cookies. A huge hit with the men at our churches menโ€™s Ministry.
      Making them for men the second time today!

      Reply
      • Sam

        May 29, 2024 at 4:41 pm

        I’m so glad everyone enjoyed them so much, Vivian! ๐Ÿ™‚

        Reply
    9. Vivian

      April 16, 2024 at 11:22 am

      5 stars
      These are now my husbandโ€™s favorite cookie. They are so good!!

      Reply
      • Sam

        April 17, 2024 at 9:35 pm

        I’m so glad everyone enjoyed them so much, Vivian! ๐Ÿ™‚

        Reply
    10. Christy

      November 13, 2023 at 7:11 pm

      I just made a batch of these amazing cookies and I canโ€™t wait to share them! Definitely use the cooling racks, with wax paper underneath, for the topping portion! Iโ€™m so happy with how they turned out. I saw they can be frozen even with the topping. Can they be stacked with wax paper separating while freezing or do you think thatโ€™s a bad idea?

      Reply
      • Sam

        November 15, 2023 at 9:54 pm

        I’m so glad you enjoyed them so much, Christy! I would separate layers with some wax paper so they don’t stick together. ๐Ÿ™‚

        Reply
    11. Angela

      November 11, 2023 at 5:54 pm

      5 stars
      These are great! I whisk the boiling praline mixture, vanilla and powdered sugar in a small bowl that has a pour spout. Pouring the praline topping directly from the bowl onto the cookies is faster than spooning it on.

      Reply
      • Sam

        November 11, 2023 at 9:30 pm

        I’m so glad you enjoyed them, Angela! ๐Ÿ™‚

        Reply
    12. Amelia

      November 09, 2023 at 8:29 am

      5 stars
      Delicious!

      Reply
    13. Em

      November 09, 2023 at 7:41 am

      5 stars
      These are incredible! So easy and look amazing but the taste is also spot on. The cookie isnโ€™t too sweet which balances the topping and then the flakes sea salt on top – amazing. I took them to work and had multiple people take more than one and ask me for the recipe. Canโ€™t wait to make more for the holidays.

      Reply
      • Sam

        November 09, 2023 at 9:33 am

        I’m so glad everyone enjoyed them so much! ๐Ÿ™‚

        Reply
    14. Christy

      November 08, 2023 at 2:59 pm

      Iโ€™d love to make these for my family and coworkers at Thanksgiving. However, Iโ€™d need to make 3 batches. So, would I triple the recipe or would that make way too many?

      Reply
      • Sam

        November 08, 2023 at 9:09 pm

        Hi Christy! It really depends on how many you want. Tripling the recipe will yield about 99 cookies. ๐Ÿ™‚

        Reply
    15. Amy

      November 04, 2023 at 3:13 pm

      These are my new go to praline cookies! They are amazing. Just finished making them. I adjusted the cookie size so, there more bite size. Your recipes never fail me. Especially when I share with family and friends. The topping is just a nice sweet added touch to round out the cookie. Thanks for all the delicious recipes.

      Reply
      • Sam

        November 05, 2023 at 9:32 pm

        I’m so glad you enjoyed them so much, Amy! ๐Ÿ™‚

        Reply
    5 from 13 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Overhead of blueberry lemon tarts

    Lemon Blueberry Tarts (in Mason Jar Lids)

    glass jar full of homemade lemon curd on a gray marble surface surrounded by lemon halves and small white baby's breath flowers

    Lemon Curd Recipe

    close-up view of smores cookies topped with chocolate and marshmallows

    S’mores Cookies

    Overhead of two bowls of corn chowder

    Summer Corn Chowder

    overhead view of fruit tart

    Fruit Tart

    strawberry crumb bars

    Strawberry Crumb Bars

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.