Pecan Praline Cookies

Pecan Praline Cookies ~ these irresistible chewy brown sugar cookies are topped with a layer of caramel pecan praline ~ you won’t be able to keep your hands off them!

Praline is a confection made with caramelized sugar, nuts, and cream.

The French invented it, but the American South took it and ran with it ~ you can make it into a candy, a glaze, or a soft, fudgy frosting, and it’s heavenly.

The hot caramel praline topping spreads like lava over the surface of this cookie…it may slide off the side a bit, but will firm up as it cools. It’s delicious. You may or may not want to take a big spoon to the pan after you’ve finished frosting your cookies. I use a similar method to frost my pumpkin praline cake ~ I pour the praline hot from the pan right onto the cake and firms up to a luscious caramel topping as it cools…it’s irresistible. In the summer I make a brown sugar peach cake frosted the same way.

This recipe is easy and straightforward,  there’s no chilling of the dough, all you do is scoop and bake. The brown sugar insures that they spread nicely.

My 3 secrets to perfect cookies~

  1.   I use a cookie scoop (1 1/2 inch for this recipe) to insure that the cookies are the same size.
  2.  I also use a heavy duty USA baking sheet for all my cookie recipes, the pan bakes evenly and never warps.
  3.  I keep an inexpensive oven thermometer in my oven at all times so I know exactly what the temperature is.

These three tools go a long way toward eliminating baking fails during the busy holiday season.

If you’ve never made praline before, don’t be intimidated.

This frosting is very forgiving, you can make it thicker or thinner, as you like. If it starts to harden up before you’re finished with it, just heat it up again. Eventually it will dry so you can stack the cookies for easy gifting or storing.

TIP: These pecan praline cookies are really good all on their own, even without the frosting. The brown sugar gives them great flavor and keeps them nice and chewy. They might just become my go-to sugar cookie.

Pecan praline cookies provide a delicious change from oatmeal or chocolate chip recipes, and the rich caramel flavor is distinctive. They are sturdy enough to pack and ship, and stay nice and chewy for days. Add them to your holiday assortment this year!

4.45 from 40 votes

Pecan Praline Cookies

Pecan Praline Cookies ~ these irresistible chewy brown sugar cookies are topped with a layer of caramel pecan praline ~ you won't be able to keep your hands off them!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Yield 24 cookies
Calories 206kcal
Author Sue Moran


  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups packed dark brown sugar you can use light brown
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

praline frosting

  • 2/3 cup heavy cream
  • 1/2 cup brown sugar
  • 1 1/3 cups confectioner’s sugar sifted
  • 1 cup finely chopped pecans


  • Set oven to 350F
  • Line a heavy duty baking sheet with parchment paper.
  • Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
  • Toss the flour, soda, and salt together to blend well, and then add to the butter mixture, beating just until the dough comes together and everything is well incorporated.
  • Use a 1 1/2 inch cookie scoop to scoop out the dough onto the baking sheet. Space the cookies 2 inches apart. Bake for 10-12 minutes (mine took exactly 11 minutes.) Cool the cookies for a few minutes on the pan so they can set, and then transfer to a cooling rack.
  • To make the frosting put the cream and sugar in a saucepan and bring to a boil, stirring constantly. Break up any lumps in the brown sugar while you stir. Once it comes to a boil, boil for 2 minutes (set the timer.)
  • Remove from the heat and whisk in the confectioner’s sugar until smooth.
  • Let the praline cool a little bit so it thickens up, and then spread onto the cookies. Note: if your praline is very thin, beat in more sifted confectioner’s sugar.
  • Top right away with the chopped nuts. The praline will harden as it cools.

Cook’s notes

*recipe adapted from Paula Deen’s Fall Baking


Calories: 206kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • Use the hot praline mixture as a topping for ice cream.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    Anne jo
    November 7, 2017 at 6:16 am

    Hello nice recipe . Can the dough be rolled and then cut into small pieces ?

  • Reply
    Laura | Tutti Dolci
    November 4, 2017 at 11:23 pm

    It doesn’t get much better than pecan praline – love these cookies!

  • Reply
    Karen (Back Road Journal)
    November 4, 2017 at 11:30 am

    I love pralines and your cookies sounds decadently delicious. I’m pinning!

    • Reply
      November 4, 2017 at 12:19 pm

      Thanks Karen <3

  • Reply
    November 3, 2017 at 6:40 pm

    These look divine! I need to make it gluten free, however, and will mess around with other flours to see if I can. Anything with pecans says my name! If I’m desperate, I can always make that yummy caramel sauce and make believe I have the cookie underneath. Thank you for all your delicious looking recipes!

    • Reply
      November 4, 2017 at 9:24 am

      You’re so welcome Alene. I think you should be able to use a good gluten free baking mix with this recipe, and remember that you can put the praline topping on any cookie, even a gluten free store bought one!

  • Reply
    Robyn Gleason
    November 3, 2017 at 1:16 pm

    I’m such a big fan of caramel and now you have created the perfect cookie, Sue! Oh my gosh, I need this yumminess in my life!

    • Reply
      November 3, 2017 at 3:04 pm

      Wish I could send you a dozen Robyn, but I ate them all ๐Ÿ˜‰

  • Reply
    Karen @ Seasonal Cravings
    November 3, 2017 at 11:01 am

    Perfect fall goodness!

  • Reply
    [email protected] is How I Cook
    November 3, 2017 at 9:45 am

    These look divine! And with a husband whose mother was born outside of New Orleans, these are a must make!

    • Reply
      November 3, 2017 at 10:48 am

      I hope these meet with their expert approval ๐Ÿ™‚

  • Reply
    Tricia @ Saving Room for Dessert
    November 3, 2017 at 8:02 am

    Goodness these look fantastic. That caramel – oh yes please! I love the cracks in the cookies too ๐Ÿ™‚

    • Reply
      November 3, 2017 at 9:26 am

      I really can’t resist caramel in any form, Tricia ๐Ÿ˜‰

  • Reply
    [email protected]'s Recipes
    November 3, 2017 at 4:53 am

    The cookie alone is already heavenly, and then that praline topping with extra pecans…my my my … absolutely irresistible, Sue.

    • Reply
      November 3, 2017 at 7:29 am

      Thanks Angie, I’m glad I tasted one before I added the frosting, otherwise I never would never have guessed they were so good all by themselves. Have a nice weekend ๐Ÿ™‚

  • Reply
    Jennifer @ Seasons and Suppers
    November 3, 2017 at 4:38 am

    These are just cookie perfection! Loving that puddle of caramel ๐Ÿ™‚

    • Reply
      November 3, 2017 at 7:30 am

      Thanks Jennifer! I can feel the cookie madness starting here at tvfgi, and it’s only November 3rd!!

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