Description
Miss Brown’s Praline Cookies combine the buttery richness of Southern-style cookies with a luscious homemade praline glaze. Created by Kardea Brown, this recipe captures the essence of Lowcountry baking — nutty, sweet, and melt-in-your-mouth delicious. Perfect for holidays, gifts, or everyday indulgence, these cookies deliver warm Southern comfort in every bite.
Ingredients
Scale
- 1 3/4 cups chopped pecans
- 24 pecan halves (for topping)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup packed light brown sugar (for praline sauce)
- 1/2 cup granulated sugar (for praline sauce)
- 4 tablespoons unsalted butter (for praline sauce)
- 1/2 cup whole milk (for praline sauce)
Instructions
- Preheat oven to 300°F and line a baking sheet with parchment paper.
- Arrange chopped pecans and pecan halves on the baking sheet. Toast for 10 minutes until fragrant, then cool separately.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- In another bowl, combine flour, baking soda, and salt. Gradually add to the butter mixture in batches, mixing until just combined.
- Fold in the toasted chopped pecans.
- Using an ice-cream scoop, portion dough onto parchment-lined sheets, spacing 1 inch apart. Chill for at least 1 hour or overnight.
- Preheat oven to 350°F. Bake cookies for 11–12 minutes, until edges turn golden.
- Press a pecan half on top of each warm cookie. Cool on a rack.
- For the praline sauce: In a saucepan, combine brown sugar, granulated sugar, butter, and milk. Bring to a rolling boil, whisking for 3 minutes until thickened. Remove from heat and let cool 5 minutes.
- Drizzle the praline sauce over cooled cookies and allow it to set before serving.
Notes
- Chill the dough to prevent spreading and maintain a chewy texture.
- Do not overbake — cookies will continue to firm up while cooling.
- If the praline sauce thickens too much, reheat with a splash of milk.
- Store cookies and sauce separately in airtight containers for up to 5 days.
- Leftover praline sauce is delicious over ice cream, pancakes, or coffee.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Miss Brown's Praline Cookies, Southern praline cookies, pecan praline dessert, Kardea Brown cookies, praline glaze, buttery cookies, Southern dessert