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!
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 unsalted butter, 1 cup light brown sugar, ½ cup 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 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 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 light brown sugar, ⅓ cup heavy cream, ¼ cup 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 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
Video
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.