Praline Cookies With Chocolate Chips Recipes

PRALINE COOKIES

Steps:

• In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
• Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
• Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

PRALINE COOKIES

Steps:

• In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.

CHOCOLATE PRALINE COOKIES

Steps:

• Set oven to 375°F.
• Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
• Add the baking powder and egg until the mixture looks smooth and creamy.
• Beat in the vanilla extract.
• Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
• Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
• If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
• Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
• Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
• Cool the cookies on a wire rack until they are cool to touch.
• While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
• Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
• These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
• **To Toast Nuts**.
• Set oven to 350°F.
• Place nuts on baking sheet in a single layer.
• Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.

PRALINE COOKIES WITH CHOCOLATE CHIPS

Steps:

• Set the oven. Place a rack in the center and upper third of the oven and preheat to 350°F.
• Prep baking sheets and toast pecans. Line two baking sheets with parchment paper, and spread an even layer of the pecans on one of them. When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic. Remove from the oven, place in a small bowl and set aside to cool.
• Make the batter. In a medium-sized mixing bowl, combine the flour and baking soda. Set aside.In a large mixing bowl, combine the brown butter with the sugars, salt and vanilla. Mix for about 2 minutes with a large wooden spoon, an electric hand mixer or in a stand mixer, fitted with a paddle attachment.Add the eggs and mix until it's a smooth batter.Now add the dry ingredients and mix just until it's incorporated. Set aside.
• Grind the pecans and add them. Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.Fold the ground pecans and chocolate chips into the batter.
• Shape. Use a small (approx. 1 inch) cookie scoop or spoon to shape the batter onto the prepared baking sheets -- they should be about a tablespoon each.
• Bake. Bake in the preheated 350°F oven just until they are becoming golden along the edges, about 10 minutes. They should still appear doughy and will be soft. Remove from the oven, and allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a to a cooling rack.

MISS BROWN'S PRALINE COOKIES

Steps:

• For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
• Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
• In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
• Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
• After your dough chills for at least an hour, preheat the oven to 350 degrees F.
• Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
• For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
• Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.

TRIPLE CHOCOLATE FUDGE PRALINE COOKIES

Steps:

• 1. Preheat the oven to 350 degrees. Mix together cake mix, eggs, and oil until powder is completely dissolved together.
• 2. Next add the 1/2 cup of chocolate chips. Mix well.
• 3. Grease a cookie sheet and drop by spoon fulls onto pan. I like to use my cookie scoop for more uniform cookies. Bake 9-12 min until done. The cookies will come out soft but will harden up a little when it cools. They will be nice a chewy.
• 4. FOR THE FROSTING: While cookies are cooling bring the brown sugar, whipping cream, and butter to a boil in a 2 quart sauce pan over medium heat, stirring often; boil for 1 min.
• 5. Remove the pan from the heat and whisk in the powdered sugar, and vanilla until smooth. Stir in chopped pecans. Stirring gently for 2-4 minutes or until mixture begins to cool and thicken slightly.
• 6. With the cookies on a cooling rack, place a sheet of aluminum foil under the cooling rack. Then spoon the icing over the cookies. Let the icing set and then enjoy!