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Paula Deen’s Pecan Praline Cookies

Paula Deen’s Pecan Praline Cookies

¼ c. unsalted butter, softened
2 c. firmly packed light brown sugar, divided
1 egg
1 t. vanilla
1 2/3 c. flour
1 ½ t. baking soda
½ t. salt
2/3 c. heavy whipping cream
½ c. powdered sugar
1 c. chopped pecans

1. Preheat oven 350.
2. Line baking sheets with parchment paper.
3. In large bowl, beat butter and 1 ½ c. brown sugar with electric mixer at medium until fluffy. Stopping to scrape bowl sides.
4. Add egg and vanilla, beating until combined.
5. In medium bowl, whisk together flour, baking soda and salt.
6. Gradually add flour mixture to butter mixture, beating just until combined.
7. Scoop dough using 1 ½” spring-loaded ice cream scoop and drop 2” apart onto pans.
8. Bake until lightly browned, 10-12 minutes. Let cool on pans for 5 minutes.
9. Remove from pans and let cool completely on wire racks.
10. In small saucepan, bring cream and remaining brown sugar to a boil over medium heat, stirring constantly.
11. Cook, stirring constantly, for 2 minutes.
12. Remove from heat and stir in powdered sugar until smooth.
13. Spread warm sugar mixture onto cookies and sprinkle with pecans.
14. Let stand until set, about 8-10 minutes.
15. Store in airtight container.
*****Makes about 2 dozen.

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This Post Has One Comment

  1. I made the pecan praline cookies, following the recipe to a T despite thinking that 1/4C butter to 1 1/2C of brown sugar will never get to the light and fluffy stage even it beaten until the next year. And it didn’t happen but I continued on. After 12 minutes of baking the cookies were quite brown on the bottom so I took them out of the oven to cool. We couldn’t wait to sample even w/o the praline topping. The middles were somewhat under baked despite brown bottoms and were way too sweet. Adding the praline topping would gag me on the sweetness and they were meh for flavor. The cookies looked sooo good. Big disappointment.

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