Pecan Praline Chocolate Chip Cookies are a mouthful of heaven! Bite-sized, they're full of ground pecans, brown butter AND chocolate. They are the perfect cookie to bring to a party, or to munch on for a delightful, sweet snack.
I love praline.
The sweet, nutty and salty flavors in these cookies is hard to get enough of -- and it's the overall blend of ingredients in this recipe that is so incredible.
What's the secret ingredient in this recipe?
Brown butter! When butter is browned it takes on a crazy delicious rich, toasted, nutty flavor. So imagine that in every bite of your cookies!
To find out all about brown butter, check this out.
And the not-so-secret ingredient that also brings them to another level is the praline.
What is praline?
- Praline is a candy that contains nuts and sugar, and sometimes cream. There are too many variations of it to count.
- Pecan praline is super popular and said to have come from the South, though there are also French varieties that are made with almonds.
- You can make praline with any nut you choose, and my pecan praline recipe is not a praline like the candy, it's more a combination of the ingredients, in a cookie.
Other Ingredients in This Recipe
We've been over the brown butter, the pecans, and clearly you know there are chocolate chips. And the remaining ingredients are more or less the usual suspects:
- all-purpose flour
- baking soda
- brown sugar
- granulated sugar
How to Make Praline Cookies
These cookies are a bit more involved than a typical chocolate chip cookie, and let me tell you, they are worth every second! Here's a quick overview of how to make them:
Make brown butter.
Toast the pecans.
Combine the flour and baking soda.
Combine the brown butter with the sugars, salt and vanilla.
Add the eggs and mix until it's a smooth batter.
Add the dry ingredients to the butter mixture and blend.
In a food processor, grind the toasted pecans.
Mix the ground pecans and chocolate chips into the batter.
Shape the cookie dough.
Bake in a 350°F oven just until they become golden along the edges.
Cool and eat!
(More detailed instructions are below.)
I hope you love this praline cookie creation as much as I do.
If you're heading to any fall dinner parties, winter holiday cookie exchanges, or simply want to eat amazing cookies, I highly recommend these!
And, if you're interested, here's a recipe for a more traditional pecan praline.
Praline Cookies with Chocolate Chips
- 1½ cups whole raw pecans
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 cup brown butter (Click here to learn how to make it), softened
- 1 cup granulated sugar
- ¾ cup packed golden brown sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- Set the oven. Place a rack in the center and upper third of the oven and preheat to 350°F.
- Prep baking sheets and toast pecans. Line two baking sheets with parchment paper, and spread an even layer of the pecans on one of them. When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic. Remove from the oven, place in a small bowl and set aside to cool.
- Make the batter. In a medium-sized mixing bowl, combine the flour and baking soda. Set aside.In a large mixing bowl, combine the brown butter with the sugars, salt and vanilla. Mix for about 2 minutes with a large wooden spoon, an electric hand mixer or in a stand mixer, fitted with a paddle attachment.Add the eggs and mix until it's a smooth batter.Now add the dry ingredients and mix just until it's incorporated. Set aside.
- Grind the pecans and add them. Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.Fold the ground pecans and chocolate chips into the batter.
- Shape. Use a small (approx. 1 inch) cookie scoop or spoon to shape the batter onto the prepared baking sheets -- they should be about a tablespoon each.
- Bake. Bake in the preheated 350°F oven just until they are becoming golden along the edges, about 10 minutes. They should still appear doughy and will be soft. Remove from the oven, and allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a to a cooling rack.
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Maureen | Orgasmic Chef
The name is a mouthful but I'm dying to try these cookies. I'll be the cookie swap hero I think.
Thanks, Maureen! Hope you enjoy! 🙂
Dorothy at Shockingly Delicious
I agree with you wholeheartedly...FBLA is a group you can re-enter anytime and just pick up where you left off!
Wonderful to see you there, and to have your awesome cookies, of course!
Thanks, Dorothy. Agreed! 🙂
Thank you, Dorothy. (I'm still thinking about your Butter Pecan Fudge!)
Sorry I missed the shin-dig. It couldn't be helped. GREG
G - you were missed. xo
Coco in the Kitchen
I love how they hold their form and that they're made with butter.
And this butter is Kerrygold, my favorite! 😉
Nancy Rose Eisman
So nice seeing you Valentina. Your cookies were extra good, of course!
Thank you, Nancy. Loved yours too -- and they were so pretty!
The cookie swap sounds like so much fun! Especially when food bloggers are bringing cookies to share! The Brown Butter Praline Chocolate Chip Cookies are an exceptional holiday treat!
Yes, nothing like a cookie party! 🙂 Happy Holiday's!
These were soooooo good! I don't know what I was thinking only taking two home. Great seeing you as well.
Great seeing you, Jennifer! Loved your cocktail! xo
Brown butter + brown sugar = supreme happiness! These look so wonderful and - well - luscious!
Dana @ Foodie Goes Healthy
You had me at "brown butter." I really enjoyed these cookies. Thanks for sharing them at the FBLA meeting. Always nice to see you, Dana
Cathy @ She Paused 4 Thought
These were divine! I enjoyed every bite. Next time I make cookies, I am making these.
How can you go wrong with Browned Butter? Love our little FLBA group that keeps growing. Lovely to see you Valentina!
Thank you, Patricia. It's always so lovely to see you. 🙂
Judy | Bumbleberry Breeze
These cookies were tiny bombs of scrumptious flavor - I definitely understand why these little guys must be kept small - the browned Kerrygold sent them over the top - was great seeing you and I agree- our FBLA group is terrific! Happy New Year! Judy
Judy, thank you so much. I always look forward to seeing you at the meetings. Your cookies, (ALL THREE TYPES) were divine. I especially loved the ginger snaps. xo Happy holiday's.
David @ Spiced
As a (currently displaced) Southerner, I know all about pralines. And I know I love them! So the thought of all the praline flavors combined in a chocolate chip cookie? Well, you've got my attention now! These look excellent for popping into my mouth!
Happy to have your attention, my friend! Thank you. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
What a great cookie. I love the secret ingredient and can you believe I've never used browned butter when making cookies! I can't wait to give these a try! They look amazing and so perfect for a pot luck or cookie exchange!
Thanks, Kathy! I hope you try brown butter in cookies -- any cookies! Enjoy. 🙂 ~Valentina
You make the best cookies, Valentina! These are right up my alley and will definitely happen during the upcoming holidays!
Thanks so much, Marissa! They are a fun holiday cookie. 🙂 ~Valentina
Absolutely beautiful flavours to combine; keeping for holidays and sharing with guys enjoying great food. Thank you dear !
Thank you, Davorka. Yes, they're a great holiday cookie. 🙂 ~Valentina
John / Kitchen Riffs
Praline is wonderful, and who can resist chocolate chips? Lovely looking cookies -- thanks.
Thanks, John. I agree about Praline. (And chocolate chips!) 🙂 ~Valentina
These look amazing! Brown butter in these...OH MY! Pinning for later!!
Thanks, Kim! For the pin, too. 🙂 ~Valentina
Ooh, the brown sugar and brown butter make these so darn tempting! These will be added to my baking list!
Yay! Thanks so much, Liz. 🙂 ~Valentina