I have two words for you…browned butter. They’re the highlight of this recipe, and they’re what give these Pecan Praline Cookies their absolutely irresistible browned butter frosting. I’ve had this recipe for many years, but up until this past week, it had been a while since I made them. Once again I’m reminded of just HOW good they are, and I don’t think I’ll be making that mistake again!
Pecan Praline Cookies
We love cookies at our house, and we have a list of favorites. As soon as I made these, they went right on that list. My kids gobbled them up, my husband had to hide a few, and I couldn’t resist them. Can I just say BROWNED BUTTER??? It’s life changing, my friends.
The browned butter gives them a richness and a deepness of flavor and they pretty much melt in your mouth! It also sets them apart from other cookies, and gives them kind of a toffee flavor. I probably also love them because they’re frosted–and any kind of frosted cookie is my favorite.
They’re also the perfect cookie to give as gifts, because not only are they delicious, but they’re beautiful too! Wrap them up and give to neighbors, teachers, friends, family, and more. I like to bring them with me to parties or other gatherings, and they’re always popular.
They are easy cookies to make, and even though the browned butter is an actual step, it’s totally worth it.
And don’t forget to add them to your holiday baking list…they make the perfection addition to a Christmas treat plate!
- Preheat oven to 350 degrees. Place butter in large saucepan and melt over medium heat, stirring occasionally, for about 8-10 minutes, or until it turns a nut brown color. Remove from heat, reserve 1/2 c. for the frosting, then pour the remaining amount into a large mixing bowl. Let the butter cool for a few minutes, then beat the butter with the brown sugar. Add eggs, vanilla, baking soda, baking powder, and salt and beat well. (Only add salt if you used unsalted butter!) Add the flour (use a spoon to scoop the flour into a measuring cup, then smooth the top with a knife) and 2/3 c.optional pecans if you want them in the cookie. I've made them both ways, and they're yummy either way!
- Scoop out your cookies or roll them into balls and place on a cookie sheet. Smaller is better with this cookie, because they’re so rich. Bake 8-10 minutes (depending on cookie size) or until done. Let cool completely.
- While they’re cooling, make the frosting by pouring the reserved butter into a mixing bowl. Add the rest of the ingredients and beat until smooth. If it’s too thick, add a little more milk. Frost the cooled cookies, then sprinkle chopped pecans on top.