Pralines and Cream Cookies
These pralines and cream cookies are buttery, chewy, vanilla-heavy, and filled with creamy vanilla bean white chocolate and crunchy toffee pecans. The brown butter gives the dough that deep, toasty bakery flavor, while the pecans add the perfect caramelized crunch.
They bake up golden around the edges, soft in the center, and feel like a pralines-and-cream ice cream moment in cookie form.
Ingredients
Cookie Dough
113 g brown butter, cooled
1 tsp honey
145 g light brown sugar
30 g granulated sugar
1 large egg
1 egg yolk
1 tbsp vanilla extract
165 g cake flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
205 g vanilla bean white chocolate, chopped
155 g toffee pecans, chopped
Vanilla Bean White Chocolate
205 g white chocolate
Seeds from ½ vanilla bean
Pinch of salt, optional
Toffee Pecans
155 g pecans
80 g light brown sugar
55 g unsalted butter
1 tsp honey
Big pinch of kosher salt
Instructions
Vanilla Bean White Chocolate
Melt the white chocolate until smooth.
Stir in the vanilla bean seeds and salt, if using.
Spread onto a parchment-lined baking sheet in a thin, even layer.
Chill until fully set.
Chop into pieces and keep chilled until ready to use.
Toffee Pecans
Preheat oven to 300°F and line a baking sheet with parchment paper.
In a saucepan over medium-low heat, melt together the brown sugar, butter, honey, and salt.
Add the pecans and stir gently until they are coated and glossy.
Spread onto the lined baking sheet.
Bake for 10–12 minutes, then cool completely.
Chop into pieces before adding to the cookie dough.
Make the Cookie Dough
In a bowl, whisk together the cooled brown butter, honey, brown sugar, and granulated sugar until roughly combined.
Add the egg, egg yolk, and vanilla. Whisk until the mixture looks glossy and slightly lightened.
Fold in the cake flour, baking soda, baking powder, and salt.
Once a soft cookie dough forms, fold in the chopped vanilla bean white chocolate and toffee pecans.
Scoop the dough into cookie dough balls and place onto a lined baking sheet.
Chill in the fridge for at least 2 hours, or up to overnight for the best texture.
Bake
Preheat oven to 350°F and line one or two baking sheets with parchment paper.
Space the chilled cookie dough balls apart on the baking sheets.
Bake for 14–16 minutes, until the edges are golden and the centers still look slightly soft.
Remove from the oven and scoot the cookies while warm, if needed.
Top with extra vanilla bean white chocolate and toffee pecans while the cookies are still warm.
Let cool slightly and enjoy warm, or cool fully for a chewier texture.
Notes
For the best flavor, chill the dough overnight. The brown butter gets deeper, the vanilla settles in, and the toffee pecans stay crisp throughout.
These are so good slightly warm, but they also get extra chewy once fully cooled. Store in an airtight container at room temperature.
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Pralines and Cream Cookies
These pralines and cream cookies are buttery, chewy, vanilla-heavy, and filled with creamy vanilla bean white chocolate and crunchy toffee pecans. The brown butter gives the dough that deep, toasty bakery flavor, while the pecans add the perfect caramelized crunch.
They bake up golden around the edges, soft in the center, and feel like a pralines-and-cream ice cream moment in cookie form.
Ingredients
- 113 g brown butter, cooled
- 145 g brown sugar
- 30 g granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tbsp vanilla extract
- 165 g cake flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 205 g vanilla bean white chocolate, chopped
- 155 g toffee pecans, chopped
- 205 g white chocolate
- Seeds from ½ vanilla bean
- Pinch of salt, optional
- 155 g pecans
- 80 g brown sugar
- 55 g unsalted butter
- Big pinch of kosher salt
Instructions
- Melt the white chocolate until smooth.
- Stir in the vanilla bean seeds and salt, if using.
- Spread onto a parchment-lined baking sheet in a thin, even layer.
- Chill until fully set.
- Chop into pieces and keep chilled until ready to use.
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- In a saucepan over medium-low heat, melt together the brown sugar, butter, and salt.
- Add the pecans and stir gently until they are coated and glossy.
- Spread onto the lined baking sheet.
- Bake for 10–12 minutes, then cool completely.
- Chop into pieces before adding to the cookie dough.
- In a bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until roughly combined.
- Add the egg, egg yolk, and vanilla. Whisk until the mixture looks glossy and slightly lightened.
- Fold in the cake flour, baking soda, baking powder, and salt.
- Once a soft cookie dough forms, fold in the chopped vanilla bean white chocolate and toffee pecans.
- Scoop the dough into cookie dough balls and place onto a lined baking sheet.
- Chill in the fridge for at least 2 hours, or up to overnight for the best texture.
- Preheat oven to 350°F and line one or two baking sheets with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheets.
- Bake for 14–16 minutes, until the edges are golden and the centers still look slightly soft.
- Remove from the oven and scoot the cookies while warm, if needed.
- Top with extra vanilla bean white chocolate and toffee pecans while the cookies are still warm.
- Let cool slightly and enjoy warm, or cool fully for a chewier texture.
Notes
For the best flavor, chill the dough overnight. The brown butter gets deeper, the vanilla settles in, and the toffee pecans stay crisp throughout.
These are so good slightly warm, but they also get extra chewy once fully cooled. Store in an airtight container at room temperature.
