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
- vanilla
- eggs
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:
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Make brown butter.
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Toast the pecans.
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Combine the flour and baking soda.
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Combine the brown butter with the sugars, salt and vanilla.
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Add the eggs and mix until it's a smooth batter.
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Add the dry ingredients to the butter mixture and blend.
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In a food processor, grind the toasted pecans.
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Mix the ground pecans and chocolate chips into the batter.
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Shape the cookie dough.
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Bake in a 350°F oven just until they become golden along the edges.
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Cool and eat!
(More detailed instructions are below.)
I hope you love this praline cookie creation as much as I do.
More Must-Try Unique Gluten-Free Cookies
- Gluten-Free Chestnut Cookies
- Easy Gluten-Free Peanut Butter Cookies
- Gluten-Free Peanut Butter Cup Cookies
- Gluten-Free Nutella Chocolate Chip Cookies
- Gluten-Free Buckwheat Chocolate Chip Cookies
- Gluten-Free Chocolate Peppermint Crinkle Cookies
If you're heading to any fall dinner parties, winter holiday cookie exchanges, or simply want to eat amazing cookies, I highly recommend these!
Enjoy!
Praline Cookies with Chocolate Chips
Ingredients
- 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
Instructions
- 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.
Cathy @ She Paused 4 Thought
These were divine! I enjoyed every bite. Next time I make cookies, I am making these.
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
David
Brown butter + brown sugar = supreme happiness! These look so wonderful and - well - luscious!
Jennifer
These were soooooo good! I don't know what I was thinking only taking two home. Great seeing you as well.
valentina
Great seeing you, Jennifer! Loved your cocktail! xo
Deb
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!
valentina
Yes, nothing like a cookie party! 🙂 Happy Holiday's!
Nancy Rose Eisman
So nice seeing you Valentina. Your cookies were extra good, of course!
valentina
Thank you, Nancy. Loved yours too -- and they were so pretty!
Coco in the Kitchen
Gorgeous.
I love how they hold their form and that they're made with butter.
valentina
And this butter is Kerrygold, my favorite! 😉
sippitysup
Sorry I missed the shin-dig. It couldn't be helped. GREG
valentina
G - you were missed. xo
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!
valentina
Thanks, Dorothy. Agreed! 🙂
valentina
Thank you, Dorothy. (I'm still thinking about your Butter Pecan Fudge!)
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.
valentina
Thanks, Maureen! Hope you enjoy! 🙂