Ingrédients pour Best Praline Cookies
- 1 cup (2 sticks) unsalted butter
- 5/6 cup granulated sugar
- 1/4 cup water
- Not found in recipe
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- Semisweet Chocolate
- 1 cup pecan halves or walnuts
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Comment préparer Best Praline Cookies
- Preheat oven to 350°F (175°C). Grease and flour a large baking sheet.
- **Make the Praline:** In a heavy medium saucepan, combine 1/3 cup granulated sugar and 1/4 cup water.
- Cook over medium-high heat, stirring constantly, until the sugar dissolves and the mixture comes to a rolling boil.
- Continue boiling without stirring for 2-3 minutes, or until the syrup turns a deep amber color (around 320°F on a candy thermometer).
- Carefully remove from heat. Stir in 1 cup pecan halves or walnuts immediately.
- Quickly pour the mixture onto the prepared baking sheet and spread it thinly.
- Let cool completely until firm (at least 30 minutes).
- Once cooled and firm, break the praline into small pieces using a rolling pin or food processor.
- **Make the Cookies:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 1/2 cup granulated sugar and 1 teaspoon baking soda until well combined.
- Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
- Gradually add 3 cups all-purpose flour, mixing until just combined. Do not overmix.
- Stir in the crushed praline.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 13-15 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
- Once completely cooled, drizzle with melted chocolate (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
32g
Fat
15g
Carbs
4g
