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These sesame pecan praline cookies come from the most random inspiration, my local sushi restaurant! Elara is a fiend for sushi, so this place is in our rotation frequently, and they have a sushi roll that has candied walnuts in it. Well, I tried to save some money and make it at home, but I only had pecans. I threw in some sesame seeds because they go well with sushi! In the end, I ended up with a cross between pecan praline and sesame chikki (indian sesame brittle), which I knew would work amazingly in a cookie!
So then I began another recipe experiment! The result tastes like candied nuts crossed with sesame chikki but wrapped up in a soft, chewy brown sugar cookie loaded with white chocolate chips. The sesame pecan praline pieces melt slightly into the dough, giving you crunchy, caramelized bites in every single cookie. If you love pecan pralines or sesame chikki or anything that crackles and snaps when you bite into it, these will be your new favorite bake!
What Makes These Pecan Praline Cookies So Good
These cookies have layers of texture. You get the crisp little edges, a chewy center, creamy pockets of white chocolate, and those crunchy shards of homemade pecan sesame praline. The sesame pecan praline is super easy to make at home. It comes together with sugar, water, pecans and sesame seeds. Once it cools, you break up into perfect tiny bits that fold beautifully into cookie dough!
They also store well and taste even better the next day which is always a win during holiday baking season.
Tips for the Best Pecan Praline Cookies
1. Break the praline small enough to mix in easily!
You want pieces about the size of chocolate chips. Too big and they will melt into sticky puddles and leave giant holes in your cookies! Too tiny and you lose the crunchy texture!
2. Chill your dough
A short chill helps the dough hydrate and keeps the cookies from spreading too much. Even 30 minutes makes a difference! You can also wrap the dough in plastic wrap and freeze it for up to 6 months.
3. Toast your pecans first
A quick toast brings out so much more flavor. Since praline is all about caramelized sugar and nuts, starting with deeply toasted nuts gives them a head start!
Substitutions and Variations
- Swap pecans for walnuts or almonds
- Use black sesame if you want a deeper, nuttier flavor
- Swap some of the brown sugar with maple sugar for a more fall vibe!
- Add a little flaky salt to the sesame praline cookies right after baking for a sweet and salty situation!
- Skip the white chocolate and replace with chopped dark chocolate if you want something less sweet!
I’m a big believer that the best recipes come from unexpected cravings! I wasn’t trying to invent a new holiday cookie or create a mashup…I just wanted the flavors from my favorite sushi roll at home. The praline tasted so good on its own that I knew it needed to be more than a snack! Folding it into a cookie dough felt was the perfect idea!
Print
Sesame Pecan Praline Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Soft and chewy sesame pecan praline cookies made with homemade sesame pecan praline and white chocolate chips. Crunchy, sweet, and perfect for holiday baking.
Ingredients
Sesame Pecan Praline
- 1 cup pecans, chopped
- 1/3 cup sugar + 1 tbsp
- 2 tbsp toasted sesame seeds
Cookies
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (213 g) light brown sugar, packed
- 2 tbsp (25g) granulated sugar
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ¾ tsp kosher salt
- 1 egg (or ¼ cup applesauce)
- 1 tbsp vanilla extract
- 1 ½ cup (180g) all-purpose flour
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F.
- Spread pecans out on a baking tray and toast in oven for 10-12 minutes. Cool completely. Line a baking tray with a silicone mat or parchment paper. In a saucepan, add sugar and 2 tbsp of water. Bring to a boil over medium-high heat and cook for 5-8 minutes, until it turns a deep amber or caramel color. Add pecans and sesame seeds and stir for 1 minute. If it crystallizes, keep stirring, it will melt down! Pour the mixture onto the prepared baking tray and spread into an even layer. Let it cool completely. Use a small hammer or a weighted object to break the praline into pieces no larger than a chickpea. Set aside ⅓ cup of the praline.
- To make the cookie dough, add butter, brown sugar, sugar, baking powder, baking soda, and salt to a mixing bowl. Mix with a hand mixer or stand mixer with a paddle attachment for 6 minutes, scraping down the bowl halfway through. Add egg and vanilla and mix for 1 minute. Scrap the bowl down and add flour. Mix until almost combined, then add all but the unreserved pecan praline bits and white chocolate chips. Mix until well combined. Cover with plastic wrap and chill the dough for 1 hour.
- Preheat oven to 325°F. Line 2 baking trays with silicone mats or parchment paper and set aside. Roll out 2 tbsp (37 g) of the cookie dough and place it on a baking tray, 2 inches apart. Top each dough ball with the reserved pecan praline and a pinch of kosher salt. Freeze the cookies for 10 minutes.
- Bake for 13-14 minutes, or until golden brown and the center is still soft and gooey. Let the cookies cool on the tray for 10 minutes before transferring them to a rack to cool completely. Store in an airtight container for up to 5 days.
Notes
Feel free to substitute half the brown sugar with maple sugar by weight for a more fall flavor!
- Prep Time: 15
- Cook Time: 15 + 1 hour chill
- Category: dessert
