Can I make the dough ahead of time?u003cbr/u003e

Yes, you can! The dough can be made ahead of time and refrigerated for up to 24 hours. Simply cover it tightly with plastic wrap and let it come to room temperature before shaping and baking.

Can I freeze the cookies?u003cbr/u003e

Absolutely! These cookies freeze well and can be stored in an airtight container or freezer bag for up to 3 months. Just make sure to let them thaw completely before enjoying. You might even warm them in the microwave for around 5 seconds to make them warm and soft again.

How can I prevent the cookies from spreading too much?

u003cbr/u003eTo prevent excessive spreading, make sure your butter is softened but u003cemu003enot meltedu003c/emu003e. Additionally, if your kitchen is really warm and the dough is overly soft, chilling the dough for 10-15 minutes before baking can help the cookies hold their shape better.

Can I double the recipe?u003cbr/u003e

Yes, you can double or even triple the recipe to make a larger batch of cookies. Just make sure you have a big enough mixing bowl and baking sheets to accommodate the increased amount of dough.

Pecan Praline Cookies: The 1986 Winner's Recipe

Description

These Pecan Praline Cookies (the 1986 Winner’s Recipe) are one of the best cookies I’ve made in ages. They are the perfect cookie! The butter, brown sugar and pecans make them taste so much like a praline, but with all the goodness of a cookie! Chewy in the middle with crispy edges and the crunch of pecans in the buttery base.

Ingredients

Units Scale

1/2 cup butter, softened
1 1/2 cups brown sugar, packed
1 egg
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 tsp salt
1 cup chopped pecans

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Instructions

Preheat the oven to 350 degrees Fahrenheit.
Line a cookie sheet with parchment paper.
In a medium mixing bowl, cream butter, brown sugar, and egg together until light and fluffy. Mix in the teaspoon of vanilla extract.
Next, stir in the dry ingredients: flour, salt, and pecans. The mixture will first look like coarse crumbs but if you continue to mix, it will come together into a scoopable dough that is very firm. You could do this by hand or use a hand mixer.
Use a 2-tablespoon cookie scoop to scoop out balls of dough. OR shape into balls about the size of walnuts (1-inch balls or a little larger work great)
Place the balls on a parchment-lined cookie sheet.
Use the bottom of a glass or a cookie press to flatten to about 1/8 to 1/4 inch thick. (I used the flat bottom of a small ramekin)
This step is optional but I love to add a few extra pieces of pecan to the tops of the cookies. It makes them look fancier and adds nice texture to the tops of the cookies.
Place in the hot oven and Bake for 10 to 12 minutes, or until brown.
Once they’re out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!

Equipment

Baking Sheet

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Cookie Scoop

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Mixing Bowls

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Notes

Bring the ingredients (butter and egg) to room temperature before you start.
Add a pecan half or a few chopped pecan pieces on top of the cookie before baking. This dresses them up and makes them look a little more like they came from a bakery.
If you want to make them even more indulgent, drizzle some melted caramel sauce over the top of the cookies.
You can easily double this recipe for a double batch of cookies – it works perfectly!

Prep Time: 10
Cook Time: 12
Category: Dessert
Method: Baking
Cuisine: American