New Orleans Pecan Praline Cookies with Salted Caramel

These New Orleans-inspired Pecan Praline Cookies with Salted Caramel are a decadent, Southern-leaning cookie you'll love. Buttery cookie dough, toasted pecans, and pockets of warm, melty caramel wrapped in chocolate. They come together quickly-no chilling required-and are utterly divine fresh from the oven.

If you love baking, try this Nordstrom royal cookie recipe or these oatmeal raisin pecan cookies.

What are Pralines?

Pralines are a nutty candy (a little like brittle), although their origins generally dictate its composition and texture. For instance, a French praline uses candied ground almonds to fill chocolates. A Belgian praline is similar but can also be used with candied hazelnuts.

American praline is defined as:

"A creamy, fudge-like confection featuring a cluster of pecans coated with a caramelized mixture of brown sugar, granulated sugar, cream (or milk or evaporated milk) and butter. Though pralines are popular across the Southern U.S., they're most often recognized as a New Orleans specialty."

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Key Ingredients

Specific ingredient measurements are in the recipe card below, but here's a list of what you'll need:

• Butter: Softened butter creates a tender, rich cookie base.
• Granulated Sugar: Sweetens the dough and helps the cookies spread just enough.
• Eggs: Bind the dough and keep the cookies soft.
• All-Purpose Flour: Gives structure without making the cookies heavy.
• Baking Soda: Helps the cookies rise slightly and brown beautifully.
• Salt: Sea salt balances the sweetness and enhances the caramel.
• Ground Cinnamon: A subtle warmth that complements the pecans.
• Chocolate-Covered Caramels: Use soft caramels for the best gooey centers (see tips below).
• Chopped Pecans: Toasty, nutty, and essential for that praline flavor.

How to Make Praline Cookies

One of the best things about these cookies is how easy they are-no chilling required, which makes them perfect for last-minute baking.

1. Cream the butter and sugar until light and fluffy.
2. Mix in the eggs and vanilla.
3. Add the dry ingredients and mix just until combined.
4. Fold in the chopped caramels and pecans.
5. Roll into balls and place on a parchment-lined baking sheet.
6. Bake until the edges are just set and lightly golden.

Let the cookies cool on the baking sheet so the caramel can settle.

Cookie Making Tips

• Use soft caramels. This is key. Choose chocolate-covered caramels that are soft and pliable, not firm or brittle. If a caramel feels hard straight from the wrapper, it will likely firm up too much once baked.
• Don't overbake the cookies. Bake until the edges are just set, but the center is still a bit doughy. As they cool on the baking sheet, they will continue to bake.
• Line the baking sheet with parchment for easy cleanup.
• Use a spatula to shape baked cookies. When the cookies first come out of the oven, sometimes the caramel can ooze from the edges. I like to use a spatula to help bring them into shape. Be sure to do this while they are still warm from the oven.

How to Keep Caramel Cookies Soft

Because caramel firms up as it cools, proper storage makes a big difference:

• Store cookies in an airtight container at room temperature.
• Place a slice of bread in the container to help maintain moisture.
• Avoid refrigeration, which can cause caramel to harden.
• If cookies firm up after a day or two, a few seconds in the microwave will soften the caramel again.

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More Dessert Recipes You May Also Enjoy

• Nordstrom Coconut Royale Cookies
• Salted Butterscotch Blondie Bars Recipe
• Caramel Pecan Pie Bars
• Dark Chocolate Caramel Brownies
• Simple Pecan Tassies Recipe