Chewy Southern Pecan Praline Cookies
Disclosure: This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. As an Amazon Associate, I earn from qualifying purchases.
These Southern Pecan Praline Cookies are buttery brown sugar cookies loaded with crunchy pecans. They have crisp edges, chewy centers, and rich praline flavor, but you only need seven basic ingredients to make them.
I love how simple these cookies are. There is no frosting, candy thermometer, or separate praline mixture to prepare. The butter, brown sugar, and pecans create that classic praline-inspired flavor right in the cookie dough.
This recipe originally won a holiday cookie contest in 1986, and it is easy to understand why it has lasted so long. The cookies are simple enough for everyday baking but special enough for a Christmas cookie tray or homemade food gift. If you enjoy brown sugar and pecan desserts, try my Brown Sugar Pecan Pie Bark, Pecan Pie Bars, or Millionaire Candy next.
Table of contents
Why I Love These Pecan Praline Cookies
- Only seven ingredients: The recipe uses basic baking ingredients without baking soda, baking powder, or complicated extras.
- Rich praline flavor: Butter, brown sugar, and pecans give the cookies a sweet, nutty flavor inspired by Southern pecan pralines.
- Quick to prepare: The cookies take approximately 25 minutes from start to finish.
- No chilling required: You can mix the dough, shape the cookies, and bake them right away.
- Perfect for the holidays: Their warm brown sugar and pecan flavor makes them a natural addition to Thanksgiving and Christmas dessert trays.
What Are Pecan Praline Cookies?
These Pecan Praline Cookies are thin brown sugar cookies filled with pieces of pecan. They are not frosted praline cookies, graham cracker praline bars, or no-bake praline candy.
The praline flavor comes from the combination of butter, brown sugar, and pecans. The dough is rolled into balls and flattened before baking, giving the finished cookies crisp edges with a slightly chewy center.
You may also see versions of this vintage recipe called Chewy Pecan Supreme Cookies.
Ingredients You’ll Need
LThese cookies only require seven ingredients, so each one plays an important part in their flavor and texture.
Pecans: Pecans provide the signature nutty flavor and crunch. Break or coarsely chop them into pieces so they are distributed throughout the dough.
Butter: Softened butter provides richness and helps create the cookie’s crisp edges. Let it soften at room temperature, but do not melt it.
Light brown sugar: Brown sugar provides sweetness, moisture, and the caramel-like flavor associated with pralines. Pack it firmly into the measuring cup for an accurate amount.
Egg: One egg binds the dough together and contributes to the chewy texture.
All-purpose flour: Measure the flour carefully so the cookies do not become dry. Spoon it into the measuring cup and level the top instead of scooping directly from the bag.
Salt: A small amount of salt balances the sweetness and brings out the flavor of the butter and pecans.
Vanilla extract: Vanilla complements the warm brown sugar flavor.
How to Make Pecan Praline Cookies
The dough comes together quickly and does not need to be chilled. The most important step is flattening the dough before baking because these cookies will not spread into the correct shape on their own.
Pro Tips for the Best Pecan Praline Cookies
- Use softened butter, not melted butter. Melted butter can change the consistency of the dough and cause the cookies to spread differently.
- Cream the butter and brown sugar until fluffy. This helps distribute the sugar evenly and gives the cookies a better texture.
- Do not skip flattening the dough. Since the recipe does not contain baking soda or baking powder, the cookies need to be pressed into shape before baking.
- Flatten the cookies evenly so they bake at the same rate. A flat-bottomed glass works well for this.
- Break or coarsely chop the pecans rather than grinding them finely. You want noticeable pieces of pecan in every cookie.
- Watch the first batch closely. The cookies are ready when the edges are browned, but they will continue to firm after they come out of the oven.
- Allow the cookies to cool completely before judging their texture. They will be softer immediately after baking.
Serving Suggestions
These brown sugar pecan cookies are especially good with a cold glass of milk or a cup of coffee. Their rich flavor also makes them a delicious companion for vanilla or butter pecan ice cream.
I like them for Thanksgiving dessert trays, Christmas cookie exchanges, and homemade holiday gifts. Let the cookies cool completely before stacking them in a container or packaging them in treat bags.
Easy Cookie Variations
If you’re feeling adventurous, there are plenty of ways to put your own twist on these cookies:
- Chocolate Drizzle: After the cookies have cooled, drizzle melted dark or white chocolate over them for an extra touch of sweetness.
- Spices: Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy flavor.
- Dried Fruit: Mix in some finely chopped dried cranberries or apricots for a fruity surprise in every bite.
- Nut Butter: Substitute a portion of the butter with almond or cashew butter to add a rich, nutty undertone.
Troubleshooting Techniques
Every baker knows that things don’t always go according to plan. Here are some common issues and how to solve them:
- Cookies Spreading Too Much: If your cookies are spreading more than you’d like, try chilling the dough for 30 minutes before baking.
- Dough Too Crumbly: If the dough is dry and crumbly, add a teaspoon of milk or water at a time until it comes together.
- Cookies Too Hard: To avoid over-baking and ending up with hard cookies, check them a minute or two before the suggested baking time.
Frequently Asked Questions
Absolutely! Walnuts, almonds, or even macadamia nuts could be delightful alternatives. Just ensure they’re roughly chopped to maintain that wonderful crunch.
Once your cookies are completely cooled, store them in an airtight container at room temperature. They should stay fresh for up to a week – if they last that long!
Yes, you can! Roll the dough into balls, freeze them on a baking sheet, then transfer to a freezer-safe bag. When you’re ready to bake, just add a couple of extra minutes to the cooking time.
No worries! You can grease the cookie sheet lightly with butter or cooking spray. An alternative is to use a silicone baking mat, which also makes cleanup easy.
Look for a light golden-brown color around the edges. Remember, they’ll continue to firm up a bit as they cool, so don’t be tempted to overbake.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend is a 1:1 substitute for best results.
Pecan Praline Cookies (1986 Contest Winner)
Ingredients
- ½ cup butter, softened
- 1 ½ cups light brown sugar, packed
- 1 egg
- 1 ½ cup all-purpose flour
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup pecans, broken into pieces
Directions
- Heat oven to 350 degrees F.
- In a medium bowl, cream butter and brown sugar until fluffy. Mix in the egg until mixture is light.
- Stir in flour and salt by hand. Add vanilla and broken pecans. Stir well until fully combined.
- Roll the dough into balls about the size of walnuts, then place on ungreased cookie sheets and flatten to about 1/8 inch using the bottom of a glass.
- Bake for 10 to 12 minutes until the cookies are brown. Remove from oven and allow to cool completely and firm up.
Notes
Nutrition Facts
⭐ Leave a comment and rating below — it helps other readers!
👩🍳 Did you make any changes or substitutions?
I’d love to hear how it turned out in your kitchen.
📌 Save this recipe so you can make it again.
📧 Want more easy family dinners like this in your inbox?
Join my free Dinner Idea Box newsletter for simple family dinners every week.
More Easy Pecan Desserts
If you love the buttery brown sugar and pecan flavors in these cookies, try one of these easy pecan desserts next. You’ll find plenty of simple treats for holidays, parties, and everyday baking.
