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
Scale
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
