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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