Prep 15 mins
Cook 55 mins
As seen on Paula Deen's Cookie Swap.... I love anything Praline so I'm posting this to try. They look absolutely scrumptious. Praline inside a cookie dough then sprinkled on top of the cookie that is drizzled with melted white chocolate. Recipe by Susan Butts, a guest on the Food Network Special 2009.
- 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, melted
- 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.