A traditional New Orleans treat for Mardi Gras are rich and nutty pralines. I absolutely love pralines, those little melt in your mouth nutty candies are super addicting. Last year for Mardi Gras I made some Pralines that my family went crazy for. This year I wanted to try out a praline cookie and remembered that I bookmarked this recipe over a year ago.
Christy over at The Girl Who Ate Everything featured this recipe and I knew I had to make them. She was given the recipe by one of her readers that called them Slap ‘Yo Momma Good Praline Cookies. With a name like that they just had to be good! 😉 And trust me…they are! As if a browned butter pecan cookie isn’t good enough, it is smeared with an incredible browned butter frosting and topped with toasted pecans.
These cookies are great anytime of year, but especially for Mardi Gras! Laissez Les Bon Temps Rouler!
For the Cookies:
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup dark brown sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup toasted pecans, chopped and divided
For the Frosting:
- 1/4 cup reserved brown butter
- 1 teaspoons vanilla
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- Adjust oven rack to middle position and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In 10-inch skillet over medium-high heat, heat butter until melted, about 2 minutes. Continue to cook, stirring constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to the heat-proof bowl of a stand mixer (Reserve ¼ cup of browned butter for frosting); set aside to cool for 15 minutes. In medium bowl, whisk together flour, baking soda, and baking powder; set aside.
- Add brown sugar and salt to bowl with cooled browned butter; attach paddle and mix on medium-low speed until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, and vanilla and mix on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Fold in 1/3 cup chopped pecans.
- Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 2 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
- To make the frosting, beat reserved browned butter, vanilla, powdered sugar, and milk in the bowl of a stand mixer fitted with the paddle attachment until thoroughly combined. If frosting is very thick add a splash of milk until correct consistency. Spread over cooled cookies and sprinkle remaining chopped pecans.
Source: adapted from The Girl Who Ate Everything