Perfectly Pecan Praline Cookies

Total Time:
1 hr 20 min
25 min
55 min

4 dozen

  • 1/3 cup sugar
  • 2 tablespoons water
  • 1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
  • 1 cup butter, at room temperature
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 4 ounces white chocolate

Preheat oven to 350 degrees F.


In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.


In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

View All

Cooking Tips
3.6 21
I really like these cookies. However, I found that the syrup quantity is not nearly enough to cover all the chopped pecans in making the brittle. And I also had great difficulty with melting the white chocolate chips. Maybe because I microwaved them, they got too hard, I had to add cream, and ended up finally putting them in a double-boiler which I should have done in the first place. I made my cookies very small and got over 6 dozen. I found it hard to "drizzle" the chocolate so tried a frosting tube but little bits of hard chocolate kept getting stuck so I gave up on that and just frosted them instead. The flavor is really good and I think will improve after they sit a bit. item not reviewed by moderator and published
I totally agree with franmangino_6885625; actually they should NOT look like a cookies at all. My recipe is almost EXACTLY like hers, rolled into balls, pressed into mini muffin tins and filled with pecan filling. Sending you and yours Happy, Healthy and Peacefull Holiday Season! item not reviewed by moderator and published
The recipe is great tasting. I followed the advice of the former candy maker for the praline addition. Removing the cookies from the parachment paper was rather difficult so I will try spraying as well. But all in all the family is happy and the milk is gone : item not reviewed by moderator and published
My Aunt Margaret's old recipie is far better. Dough - 3 sticks of butter, 1lb of cream cheese, 1/4C of sugar, 3 Cups of flour. Mix this as pie dough and form into walnut size balls. Flour on your hands help in rolling the balls. Press in minature muffin pan shaping up the sides. Filling-3/4 C brown sugar, 1 egg, 2T butter, 1/2 teaspoon vanilla & 1 1/4 C chopped pecans. Fill the shells, top off with pecans and bake at 350 degrees for 25-30 minutes. Cool in pan till the cups come loose. Finish cooling on a rack. These were so much tastier and no rolling out with a rolling pin. Merry Christmas. item not reviewed by moderator and published
I just made these cookies and they are excellent. I have a few tips for you on this recipe that I think will help. I owned a bakery and candy shop, so the praline part can be tricky....but this will make it failproof. Change the recipe to NO water and 2/3 cup sugar for the praline part. Get a heavy saucepan on medium-high heat and put in 1 tablespoon of the sugar. Stir with a heatproof spatula until the sugar is melted. Add another tablespoon to it and continue to stir. After the first 3-4 tablespoons are in and you have a little liquid sugar going...let it start to get a slight amber color. Then continue to add sugar a little at a time until all the sugar is incorporated and an amber color....then add the toasted pecans. (Don't have the heat on the highest temp or you may get a burned caramel flavor). Hopefully this helps. Also don't have the butter get too soft. Just where you can easily push down on the butter with your thumb. item not reviewed by moderator and published
I know some people have said some bad things about these cookies in the way you make them. Well, all I can say is, if you want to test how good your baking skills are then these cookies are the perfect test. I messed up the first time but the second time was all mine. I took these cookies to my job and they thought i had got these cookies a some fancy high class cookie store. The brown sugar and water part was the test once you get that part its a home run from there. Just remember that you have to pay attention to the sugar and water part cause once it start to thicken you better have those toast nuts ready to mix in and quick to lay out on the paper. Make these cookies ladies and you will hook the man of your dreams. If a man make these cookies for his lady she will be his slave of love for life. Oh make sure you have a glass of milk when you eat one of these cookies or some water. These are cookies of love. Thanks Paula and the Young lady Grandmother for sharing this recipe. TAKE CARE YALL!!! item not reviewed by moderator and published
I was excited to make these after seeing them on the show. But when I went online to get the recipe and read the "praline problems", I got a bit nervous. So I cheated a bit and just used a combination of 1/2-3/4 c. Heath English Toffee bits and 1/2 c. finely chopped toasted pecans, which yielded (I assume) a similar flavor without the need to make the praline at all! I also found I needed to add an extra 1/4 c. flour. The end result was great; they are (as Kristi already claimed) an "amazing cookie"! Everyone loved them! They definitely earned a spot as one of our new "favorites"! item not reviewed by moderator and published
I saw this on TV and printed off recipe. I failed the first try at my praline so I read the reviews. I followed the reviews and praline came about awesome. Actual cook was terrible. I added extra flour to help in speading too thin, but did not help. Way too thin. Once I out them on the rack to cool, they instantly turned hard and unedible. Waste of time and ingredients. Wish it came out better for me :( item not reviewed by moderator and published
I saw the Cookie Swap last night and these looked delicious so we whipped up some this morning. While my sugar following this recipe kept turning back to sugar i found that it was easier to caramelize the sugar without water and let it turn amber this way. The small pan was definitely needed but these turned out so good that we didn't even use the white chocolate. This recipe made over 2 dozen. item not reviewed by moderator and published
I just made these cookies and thanks to the advice of others they came out well. I doubled the amount of sugar and water for the praline part and used high heat. My sugar started to become amber in more like 6 minutes. My dough need a little more flour so the cookies wouldn't spread out as much. I did do one thing wrong because I didn't read carefully. The recipe says to "Fold" the praline into the dough. I put the pralines in the stand up mixer with the dough and the pecans lost some of their coating. Also, you have to be really on the ball with the praline part. Have your pecans already toasted before you even start boiling the sugar. And do not walk away from it. Overall they are a sweet and buttery cookie. item not reviewed by moderator and published

Not what you're looking for? Try:

Nanny's Basic Pecan Pralines

Recipe courtesy of Rachael Ray