If Praline Ice Cream and a cookie had a baby, this would be the delicious product of that union. These cookies are soft and rich with toasted pecan and caramel complimented by perfectly crinkled edges. The waffle cone pieces not only give extra crispness but add to the depth of flavor. This cookie is a deep-dive into a classic ice cream flavor and not one to miss.
Yields 12 extra large cookies
Make the Praline Sauce
2 sticks of unsalted butter
1 cup of packed brown sugar
1 cup of heavy cream
1 cup of toasted chopped pecans
Pinch of salt
Melt the butter in a small sauce pan over medium heat. Add the brown sugar and heavy cream and bring to a boil. Turn off the heat and add the toasted pecans and a pinch of salt. Transfer to a heat proof and allow it to cool and thicken.
Notes: Bread flour has a higher protein content than all-purpose and absorbs more moisture. Due to the higher liquid content in this recipe, I don't recommend substituting it.
Toasted dry milk powder is simply standard milk powder toasted over medium heat in a dry pan. This allows for extra flavor and adds a creaminess to the texture of the cookie. You could leave it out, however I would say it's key to making these extra special.
Recipe:
For the cookies:
2 sticks or 1 cup of softened unsalted butter
1 cup of packed dark brown sugar
1/2 cup of white granulated sugar
1 whole egg and 1 egg yolk
2 teaspoons of vanilla
2 cups of bread flour
1/4 cup of toasted dry milk powder
1 teaspoon of baking soda
1 tsp of fine sea salt
1/2 cup of toasted pecans
6 standard sized store-bought waffle cones
In a stand mixer fitted with a paddle attachment, mix butter and sugars until just combined. I don't cream the butter and sugar here as I find that it yields a chewier textured cookie. Add in eggs and vanilla and whip until well incorporated.
In a separate bowl, whisk together the flour, salt, and baking soda.
Gradually add in the dry ingredients as the mixer is going.
Once everything is well combined, add in a half cup of toasted pecans. Break up the waffle cones with your hands and add in the pieces. Mix until just combined.
As the mixer is stirring, drizzle in about 2/3 of the praline sauce, reserving the rest to top the cookies with. Once everything is well combined, you are ready to portion the cookies out. I always recommend doing this before chilling as it's more difficult to break up a block of chilled cookie dough.
Using a muffin scoop, scoop out cookie dough onto a sheet pan topped with parchment paper. I recommened chilling these for at least 3 hours or up to two days before baking.
Preheat the oven to 350 degrees and place about 4-5 cookies on a cookie sheet. These cookies are oversized so they require more room to spread. Bake for 15-18 minutes until the middle is just set.
Allow them to cool and top with the remaining praline sauce. Allow them to set or enjoy right away.
These will be your new favorite cookies. Try them out and as always, leave me feedback on how it went for you. Enjoy!!