Crunchy Pecan Praline Cookies
FROM SUBSTACK
I am a big fan of the combination of pecans and brown sugar and the amazing flavor they bring to a cookie. I also love crunch and texture in a cookie, and wondered what it would be like to add crunchy pecan praline to the dough. Turns out, pretty good! The praline melts a bit as the cookie bakes, leaving a little pocket of chewiness. They are delicious as is, but you know I can’t help myself from embellishing a cookie to make it just a little extra. They’re plenty sweet on their own, but adding a drizzle of molasses glaze so you can sprinkle it with more of the chopped praline takes them over the top. Some flaky salt at the end is a must.
MAKES 19
For the pecan praline:
Cooking spray
½ cup/65 g roughly chopped pecans
¼ cup/50 g granulated sugar
2 teaspoons unsalted butter
¼ teaspoon flaky salt, crumbled
For the cookies:
½ cup/113 g unsalted butter
¼ cup/55 g dark brown sugar
3 tablespoons/35 g granulated sugar
1 large egg yolk
½ teaspoon vanilla paste
1 ¼ cups/160 g all-purpose flour
½ teaspoon kosher salt
½ cup/50 g pecan praline
To finish:
¼ cup/52 g confectioners’ sugar
1 tablespoon unsulfured molasses
1 to 3 teaspoons water or milk
Chopped pecan praline
Make the praline: Spray a piece of parchment with cooking spray and lay it on the counter. In a medium (10-inch) skillet, combine the pecans, sugar, and butter. Cook over medium-high heat, stirring occasionally, until the sugar is liquefied and dark amber, 5 to 7 minutes. Pour out on the parchment and spread using a metal offset spatula if needed to a single layer. Immediately sprinkle with flaky salt and let cool for about 10 minutes. When cooled, chop into smaller pieces.
Make the cookies: Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, scraping once or twice, until fluffy and pale. Add the egg yolk and vanilla and beat again until thoroughly combined.
Add the flour and salt to the mixer bowl (with the mixer off) and beat on low speed until the flour is moistened. Gradually increase speed and beat until the dough is clumpy. Add the praline. Remove the bowl from the machine, and knead the dough in the bowl until it comes together.
On a lightly floured surface, roll into a thick log about 7 inches long. Wrap in wax paper or plastic and chill for 2 hours, or overnight if not ready to bake.
Heat oven to 350°F. Slice the log into ¼-inch slices and arrange on 2 parchment-lined sheet pans about 2 inches apart. Bake for 11 to 13 minutes or until golden at the edges. Repeat with remaining cookies. Cool completely on wire racks.
Finish the cookies: Combine the confectioners’ sugar and molasses in a small bowl. Slowly add the milk until the glaze is a thick drizzling consistency.
Drizzle the glaze over the cookies while they’re still on the rack, and sprinkle with some of the remaining praline and some flaky salt. Once dry, store in an airtight container for up to 1 week, or freeze for 2 to 3 months.
