Soft Baked Hazelnut praline Cookies
These cookies are utterly amazing. The magic is all in the Hazelnut Praline stuffed centre.
Makes 12
Ingredients
125 g Unsalted Butter/Stork
175 g Light Brown Sugar
1 Large/Medium Egg
1 tsp Vanilla
275 g Plain Flour
1 tbsp Cornflour
1 + 1/2 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
1/2 tsp Sea Salt
X4 75g Butlers Hazelnut Praline bars (for chopping to be included in the cookie dough)
X2 75g Butlers Hazelnut Praline bars – 1 chunk each on 12 cookies
Instructions
1. Add the butter and sugars to a bowl and beat till creamy!
2. Add in the egg and vanilla, and beat again.
3. Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
4. Add in the chopped Butlers Chocolate Hazelnut Praline Bars and beat until it is distributed well!
5. Weigh the cookies out (80g each) into twelve cookie dough balls
6. Once they are rolled into balls, put the cookie dough in the freezer for at least 40 minutes, or in the fridge for an hour.
7. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular!
8. Take the cookies out of the freezer/fridge and put onto two lined baking trays.
9. Bake the cookies in the oven for 15 minutes.
10. Once baked, carefully push the Hazelnut Praline chunks into the top of the cookies and leave the cookies to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
11. The Hazelnut Praline chunks can melt slightly, so these will be soft until the cookies have cooled fully.
Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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Praline Cookies Coated with a Candied Topping
These unique and completely irresistible praline cookies are studded with chopped pecans and topped with an easy praline candy topping. No chilling and no candy thermometer required!
Recipe:
Ingredients
For the cookie dough
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
3 ⅓ cups all-purpose flour (416g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
2 cups finely chopped toasted pecans (200g):
For the praline topping
1 cup light brown sugar, firmly packed (200g)
⅓ cup heavy cream (78ml)
¼ cup unsalted butter (57g)
¼ teaspoon table salt
¾ teaspoon vanilla extract
1 cup powdered sugar (125g)
¼ cup finely chopped toasted pecans for sprinkling
Flaky sea salt, for sprinkling
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Instructions
00:00 Introduction
00:13 Preheat oven to 375F (190C) and line baking sheet with parchment paper. Set aside.
00:17 In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until lightened and creamy.
01:12 Add eggs and vanilla extract and stir well.
01:43 In a separate, medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:40 Gradually add the dry ingredients to the wet until completely combined. Dough will be dry, add the flour in 4-5 parts and stir well after each addition.
03:50 Stir in pecans until well distributed.
04:35 Scoop dough into 2-Tablespoon sized balls and place on baking sheet, spacing cookies at least 2” apart.
05:23 Transfer to center rack of 375F (190C) oven and bake for 9-11 minutes, until cookies are just beginning to turn a very light golden brown around the edges. Allow cookies to cool while you prepare praline topping.
For praline topping
05:56 Combine brown sugar, cream, butter, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring, until butter is melted, and increase heat to medium.
07:22 Cook, stirring frequently, until mixture comes to a full boil. Boil, stirring constantly, for one minute (use a timer!) then remove from heat and immediately stir in vanilla extract and powdered sugar. Whisk until smooth (it will seem lumpy at first but will come together). The topping will begin to solidify quickly so you must act fast. If it is too runny to stay on the cookies, continue to stir until it isn’t, but don’t wait too long as it really does become firm fast!
08:50 Spoon topping over each cookie, immediately topping with a small sprinkling of toasted pecans after adding praline layer (you must do this immediately, the topping hardens fast! Sometimes I like to have a second set of hands to immediately add the nuts).
10:30 Sprinkle flaky sea salt on top of each cookie (if using, recommended). Allow topping to set then enjoy.
Notes
Baking note
Don’t over-bake! If you do, the cookies will be dry and crumbly, they should be soft and melt-in-your-mouth in their centers with crisp exteriors once cooled completely. The edges should just be beginning to turn very light golden when they’re finished baking. If the bottom of the cookie is dark, it’s a good sign they were baked too long.
Storing
Store in an airtight container at room temperature for up to a week.
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Day 2 of Operation Bake Her My Bestie: Praline Cookies! #baking #story #confession #cookies #recipe
This is day 2 of operation bake her my bestie! Let me know in the comments how to throw off the husband's suspicions and what I should bake next!
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How to Make Praline Cookies
Looking for a new cookie to try? imperialsugar.com. These Praline Cookies are a soft brown sugar cookie frosted with a warm praline mixture that soaks right in to the cookie. Makes a great cookie to welcome new neighbors, for a cookie swap, or after-school snack. #imperialsugar #dessert #recipe #cookie #praline #sugarcookie
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