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Pecan praline cookies on a parchment-lined wooden board.

Pecan Praline Cookies

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


Pecan praline cookies are soft and chewy brown sugar cookies topped with rich, buttery praline frosting. Every bite is filled with irresistible pecan crunch!




  • 3/4 cups butter, room temperature
  • 1 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups all-purpose flour

Praline Frosting

  • 1/4 cup butter
  • 1 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 cup powdered sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt


  1. Cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and brown sugar until light and fluffy, about 2 minutes. Add in the egg, vanilla, baking soda, and salt and mix until smooth, scraping the sides, as necessary.
  3. Turn the mixer to low and add in the flour until just combined.
  4. Scoop out the dough using a medium (2-tablespoon) size cookie scoop and place onto a lined baking sheet 2 inches apart. Bake for 8-10 minutes until edges begin to golden.
  5. Transfer to a wire rack to cool.
  6. Frosting: While cookies cool, prepare praline frosting.
  7. In a medium saucepan, combine butter, cream, brown sugar, and salt over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute, and then remove it from the heat.
  8. Immediately add vanilla and powdered sugar, stirring until smooth. Finally, stir in nuts.
  9. Allow the mixture to sit for 5 minutes and then spread onto each cookie. Let the cookies set and enjoy!


  • Store airtight at room temperature for up to 7 days.
  • Freeze airtight for up to 2 months. Thaw at room temperature.
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