Best 6 Miss Browns Praline Cookies Recipes

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**Indulge in the Sweet Symphony of Miss Brown's Praline Cookies: A Culinary Journey of Crunchy Delights**

In the realm of delectable treats, Miss Brown's praline cookies stand as a testament to the harmonious union of flavors and textures. These cookies, with their golden-brown exterior and chewy, nutty interior, are a symphony of sweet sensations that will tantalize your taste buds and leave you craving more. Join us on a culinary journey as we explore the secrets behind these irresistible cookies and present you with a collection of recipes that cater to various dietary preferences and skill levels.

Whether you're a seasoned baker seeking a new challenge or a novice yearning for a taste of homemade goodness, Miss Brown's praline cookies are the perfect choice. Our comprehensive guide features a classic recipe that stays true to the traditional Southern roots of these cookies, along with variations that accommodate gluten-free, vegan, and refined sugar-free preferences. Each recipe is meticulously crafted with detailed instructions, ensuring that every bite is a moment of pure bliss.

So, prepare your aprons and embark on this甜蜜的adventure. From the classic praline cookies that evoke nostalgia to the innovative twists that cater to modern tastes, Miss Brown's praline cookies are a testament to the boundless creativity of the culinary world.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-TOPPED PRALINES



Chocolate-Topped Pralines image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 24 pralines

Number Of Ingredients 10

1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup evaporated milk
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 teaspoon baking soda
2 cups pecan halves, toasted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups dark chocolate chips
Flaked sea salt, optional

Steps:

  • Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
  • Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
  • Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

PRALINE COOKIES



Praline Cookies image

These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup pecans, coarsely chopped
ICING:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup confectioners' sugar

Steps:

  • In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.

Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

PRALINE COOKIES



Praline Cookies image

This recipe makes a good cookie, but rather rich!

Provided by Dawn

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 9

½ cup butter
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon maple flavored extract
½ teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
1 cup pecan halves

Steps:

  • In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
  • Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
  • Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 14.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 165.1 mg, Sugar 12.4 g

PERFECTLY PECAN PRALINE COOKIES



Perfectly Pecan Praline Cookies image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 dozen

Number Of Ingredients 11

1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces white chocolate

Steps:

  • Preheat oven to 350 degrees F.
  • Praline:
  • In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
  • Cookies:
  • In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
  • Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
  • While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

MISS BROWN'S PEANUT-PISTACHIO CARAMEL CORN



Miss Brown's Peanut-Pistachio Caramel Corn image

Do you remember that caramel corn mixed with peanuts that would come in a small cardboard box and have a toy hidden inside? Well, this is my version, with a Gullah spin. I add a mixture of nuts and sesame seeds (known as benne seeds in Gullah and Low Country cooking) to the buttery, sweet caramel corn.

Provided by Kardea Brown

Time 1h45m

Yield 18 to 20 servings (20 cups)

Number Of Ingredients 12

Nonstick cooking spray, for the baking pans
15 cups popped popcorn (from 1/2 to 2/3 cup unpopped; see Cook's Note)
1 cup salted red-skinned peanuts
1 cup shelled pistachios
2 tablespoons sesame seeds
3/4 cup (1 1/2 sticks) unsalted butter
1 1/2 cups firmly packed light brown sugar
6 tablespoons light corn syrup
1 tablespoon creamy peanut butter
1 1/4 teaspoons fine sea salt
1 teaspoon vanilla extract
3/4 teaspoon baking soda

Steps:

  • Preheat the oven to 200 degrees F. Grease or butter two large, rimmed baking pans. Combine the popcorn, peanuts, pistachios and sesame seeds in a very large bowl or roasting pan.
  • Melt the butter in a medium saucepan over medium heat. Add the brown sugar, corn syrup, peanut butter and salt. Bring to a boil, stirring constantly, then cook until the mixture is completely emulsified and there is no visible melted butter around the edge of the pan, 1 to 2 minutes. Remove from the heat and stir in the vanilla and baking soda. (The mixture will puff up.)
  • Pour the mixture evenly over the popcorn mixture and toss well to coat. Divide the popcorn between the two prepared pans, spreading in an even layer. Bake the popcorn for 1 hour, stirring every 15 minutes and rotating the pans so it cooks evenly. Let cool in the pans, about 20 minutes. Break into pieces to serve.

AUNT MARY DILLON'S PRALINE COOKIES



Aunt Mary Dillon's Praline Cookies image

This is a simple drop cookie topped with a luxurious praline candy. A Louisiana specialty, praline combines chopped pecans with caramelized brown sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners' sugar
1 cup pecan halves, toasted and broken into large pieces

Steps:

  • Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
  • Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
  • In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

Tips:

  • To ensure the praline mixture is smooth and creamy, use a food processor to grind the pecans and sugar together until they reach a fine consistency.
  • For chewier cookies, chill the dough for at least 30 minutes before baking. This allows the flavors to meld and the dough to firm up, resulting in a more dense and chewy texture.
  • For crispier cookies, bake them for a few minutes longer, or until the edges start to brown.
  • To achieve a gooey center, remove the cookies from the oven just before they are fully set. The residual heat will continue to cook the centers, resulting in a soft and gooey texture.
  • For a richer flavor, use dark brown sugar instead of light brown sugar. Dark brown sugar has a stronger molasses flavor that will add depth and complexity to the cookies.

Conclusion:

Miss Brown's Praline Cookies are a delightful treat that combines the flavors of pecans, sugar, and butter in a perfectly balanced way. With their chewy texture, gooey centers, and crispy edges, these cookies are sure to be a hit with everyone who tries them. Whether you enjoy them as a snack, dessert, or gift, these cookies are sure to satisfy your sweet tooth. They are also a great way to use up leftover praline mixture, making them a versatile and delicious recipe to have on hand.

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