Perfectly Pecan Praline Cookies

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Perfectly Pecan Praline Cookies Perfectly Pecan Praline Cookies

Servings: 4 dozen
Cook Time: 55 min
Difficulty: Easy

Ingredients Add to grocery list

1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces white chocolate





Preheat oven to 350 degrees F.

In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.

In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.

Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

Recipe courtesy Susan Butts

Show: Food Network Specials
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Reader Comments:


My wife now makes these every year as they are my FAVORITE!!! She says there hard to make until you get the hang of it. Thanks for the NEW Tradition. Roger & Roelle in Wisconsin

By Roger Murphy on December 04, 2013


I make these cookies every year............they are AWESOME!!

By RM on December 04, 2013


Paula, Your Haystack recipe was delicious! I made for "Cookie Exchange" and got rave reviews! Thanks for being true, genuine and a woman of integrity. Keep the faith and God Bless you and come to Colorado!

By Penny on December 04, 2013


i made these the past two years in a row as part of my cookie plates for friends. easy, gorgoeus , tasty and everyone raves about how good they are! i Jazz mine up even more with some milk chocolate drizzles along with thw white or red sprinkles. Thanks Paula, you are my go to for new cookies to try!

By Thomas Halfhill on December 18, 2011


This is intended as a tool for RATING the recipes once you have tried them so that others can read your recommendation--Just sayn'

By Ethel on November 08, 2011


Perfectly Pecan Praline Cookies I am on Weight Watchers, and wondered about the nutrition values for these cookies - it would help WW members a lot to have the nutrition for all of your WONDERFUL recipes. Thanks!

By Eileen Armstrong on September 16, 2011


I am searching for 2 recipes from your magazine dated Dec.2009. One is "Chewy Toffee Pecan Chocolate Chip Cookies", the other is "Caramel Apple Nut Pound Cake". Love your cooking shows, and love your recipes! Thank you.

By J. Shumaker on September 06, 2011


Paula, Whenever I am home, I just have to watch all of your cooking shows. I even watch the shows that I have already viewed. I enjoy you so much. I laugh along with you and your guests. Keep up the wonderful shows. I make copies and try quiet a few of your recipes. Delicious!!!!

By "FeFe" Weber on February 18, 2011


Please specify which sugar... This is very hard to follow, but I really want to try this recipe.

By Anonymous on February 15, 2011


I thought I had really messed this up when I boiled the sugar and water, then added the pecans. However, the finished product was delicious! Extremely easy too!

By Karen on February 14, 2011


I would like to know more about your resturant. Locations, hours, how to make reservations. etc. Thanks doris g

By Anonymous on February 13, 2011


I'm confused also. My sugar and water never changed color so after three minutes I added the pecans and the liquid couldn't absorb all the pecans. My mixture also looks nasty. I've crushed this and will finish the recipe but I'm wondering if there is a misprint or if we've done something wrong.

By Kathy on February 11, 2011


the white chocolate doesn't sound good to me, wonder if coca or a dark choc would work????????

By phyllis on February 10, 2011


i love watching you on tv you are awesome paula the food looks good these cookies look good

By brenda chrisman on February 10, 2011


Hey, Anything from Paula's kitchen is a great treat, I'm sure!I went to Savanah and missed see Paula Deen, but We went on the Paula Deen's Tour and it was Great! I'm going again! I have all the books but one, I beleive, and I'll have it soon. She's a trip! Love Ya'll, Lois

By Lois Alexa on February 09, 2011


Jessica, it calls for BOTH Sugars: 1 cup brown sugar, packed 1/2 cup granulated sugar The color and taste turned out GREAT (for me) mark

By Mark G on February 09, 2011


I am a big fan of Paula Deen love all your recipes. I had a house fire and lost everything in my house even all of my Paula Deen cookware.

By Eileen Callahan on February 09, 2011



By DEBBIE TURNER on February 09, 2011


Great cookies. But why not make the printer copy fit on one sheet of paper instead of three.

By Donna Christol on February 09, 2011


Tried the receipe for coconut cream bread pudding it was slap your mouth good!!!! took some to work they loved it thank you Paula Dolly

By Dolly Olsen on February 09, 2011

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