New Orleans Pecan Praline Cookies with Salted Caramel

A stack of three thick cookies, the top two split open to reveal a gooey praline caramel and pecan filling, sits on a white plate with a few pecan pieces beside them.

New Orleans Pecan Praline Cookies with Salted Caramel

These pecan praline cookies are inspired by New Orleans pralines and classic pecan sandies, featuring a buttery vanilla cookie dough studded with toasted pecans and soft chocolate-covered caramels. They bake quickly with no chilling required and are best enjoyed with warm, gooey centers.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 250kcal

Author: Stephanie Wilson

Ingredients

1 cup butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
1 ½ cup chocolate covered caramels chopped (or chocolate chips)
1 cup chopped pecans

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Instructions

Preheat oven to 350° F and line baking sheets with parchment.
Cream together the butter and sugar until light, pale, and fluffy. Then mix in the eggs and vanilla until combined.
Add the flour, baking soda, cinnamon and salt; mix until combined and then fold in the chocolate covered caramels and chopped pecans.
Roll the dough into 1 tablespoon size dough balls and place on prepared baking sheet about 3 inches apart.
Bake for about 10 minutes, or until the edges are set and beginning to brown but the centers are still a bit doughy. Remove from the oven and let cool on the baking sheet. Eat while still warm if you can!

Notes

Storing Cookies: Store cookies in an airtight container at room temperature to keep the caramel soft. If needed, warm cookies briefly to restore the gooey caramel center.
Caramels: Use soft chocolate-covered caramels for the best gooey texture; firm or brittle caramels may harden once baked.
Doneness: Bake just until the edges are set—cookies will continue to set as they cool.

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