Recipe courtesy of Melissa Gaman for Food Network Kitchen

Frosted Pecan Praline Cookies

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  • Level: Easy
  • Total: 1 hr 30 min (plus cooling)
  • Active: 45 min
  • Yield: about 12 frosted pecan praline cookies
Pecan praline is just sugar and nuts, but when you caramelize the sugar and toast the nuts, the mixture becomes much more than the sum of its parts, and develops a deep nutty flavor and a rich toasted sugary texture. Grinding some of that mixture directly into the cookie batter for this recipe means that the flavor is dispersed throughout, making each baked round irresistible!


For the Praline:

For the Cookies and Frosting:


  1. Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes.
  2. Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.)
  3. Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets.
  4. Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it’s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely.
  5. Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners’ sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline.