Tis the season to eat your weight in pecans. These Pecan Praline Cookies are pretty simple, easy and straightforward as far as pecan desserts go. And no need for the messy corn syrup like most pecan desserts call for. These cookies are chewy, and the chewiness offsets the pecan bite! In order to make the dough easier to handle (and less messy) we have to put it in thee fridge for a few hours.
Pecan Praline Cookies
Ingredients
- 1 ¼ cup Chopped Pecans
- 2 cups flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup melted and oiled butter 2 sticks
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 TBSP vanilla extract
Instructions
- In a medium skillet, toast the pecans on medium heat for 2-3 mins until lightly browned. Set Aside.
- In a bowl, combine flour, cornstarch, baking soda, and salt. Set Aside.
- With a hand or stand mixer, beat butter, sugar, brown sugar for 2-3 mins until light and creamy. Reduce speed and add in the egg and vanilla. Then gradually add in the flour mixture. Beat until homogenous. Then turn the mixer off and fold in the toasted pecans. Refrigerate for 2 hour (up to overnight)
- Preheat the Oven to 350 degrees. Line the cookie pans with parchment. Scoop dough into balls and place 2 inches apart. Bake for 9-11 mins or until browning on the edges. Cool on a wire rack and serve.
