Praline Drop Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These praline drop cookies are one of my favorite quick weeknight treats that come together in just forty five minutes from start to finish. The beauty of this recipe is its simplicity no fancy techniques required, just mix, scoop, and bake. I love using brown sugar here because it adds natural molasses, which contains minerals like potassium and magnesium that refined white sugar lacks. The praline pieces and chocolate chips create pockets of sweet indulgence in every bite, while the buttery dough keeps them wonderfully soft. Whether you're baking for family or bringing treats to a gathering, these cookies deliver impressive results without breaking the bank or keeping you in the kitchen all day.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gbrown sugar
- 120 gunsalted butter
- 40 mlpraline syrup
- 2 nulllarge eggs
- 5 mlpure vanilla extract
- 5 gsea salt
- 10 gbaking powder
- 120 gpraline pieces
- 100 gsemi-sweet chocolate chips
Detail level
Instructions
- 1
Preheat oven to 180°C. Line a baking tray with parchment paper.
Tip: Use a tray with a high lip to prevent cookies from spreading.
- 2
Whisk together flour, sugar, brown sugar, baking powder, and sea salt.
Tip: Use a large bowl to avoid lumps.
- 3
Add unsalted butter and praline syrup to the dry mixture. Mix until combined.
Tip: Use a stand mixer or electric whisk for a smooth mixture.
- 4
Beat in eggs and vanilla extract.
Tip: Use room temperature ingredients for best results.
- 5
Fold in praline pieces and chocolate chips.
Tip: Use a rubber spatula for minimal mixing.
- 6
Scoop tablespoon-sized balls of dough onto the prepared baking tray.
Tip: Leave about 2cm of space between each cookie.
- 7
Bake for 12-15 minutes or until the edges are golden brown.
Tip: Don't overbake for a chewy centre.
- 8
Remove from oven and let cool on the tray for 5 minutes.
Tip: Transfer to a wire rack to cool completely.
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