Giant Praline Cookies

Updated at: Thu, 17 Aug 2023 06:40:59 GMT

Step 1

Start by browning 8 tablespoons of the butter. Once browned pour into small bowl and set aside for 20 minutes. Sift together flour, salt, and baking powder.

Step 2

Put the rest of the butter and the brown sugar into a large mixing bowl. Using a hand mixer beat together on medium speed for 3-5 minutes until it becomes a wet sand like texture.

Step 3

Add the vanilla extract and beat in.

Step 4

Add granulated sugar and cinnamon and beat for 2 minutes.

Step 5

Add the egg and egg yolk and beat for an additional minute.

Step 6

Add the flour mixture all at once and beat on low until just mixed.

Step 7

Add candied pecans and salted caramel chips and fold into dough. Let chill covered in fridge for 30 minutes to 1 hour.

Step 8

Remove dough from fridge. If making giant cookies, measure out into 7 large cookies, a heaping half cup (175 grams) each. If making regular sized cookies measure out into 2 tablespoon balls.

Step 9

Preheat oven to 325 degrees Fahrenheit if making giant cookies, and 350 degrees Fahrenheit if making regular sized cookies.

Step 10

If making giant cookies, put 2-3 large cookies on a lined cookie sheet and bake for 20 to 25 minutes (mine cooked 23 minutes). Remove from oven when edges are crispy and center is soft, then let sit for 15 minutes so center will set. If making regular sized cookies, put 9 cookies on a cookie sheet and cook for 12-15 minutes. Let cool 5 minutes on sheet before moving to cooling rack.

Step 11

NOTE: Cookies can also be frozen at dough stage. To freeze, portion and place on lined cookie sheet and put in freezer for at least 6 hours. Once frozen transfer to airtight container and keep in freezer for up to 6 months. To bake, remove giant cookies from freezer and let thaw at room temperature then bake. Regular sized cookies can be baked from frozen, just add 2 minutes to coke time.

Step 12

Keep cookies in airtight container at room temp for up to 1 week.

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