These soft, Buttery Salted Maple Praline Cookies even taste like fall! A deep, rich, butter pecan and maple flavor that just melts in your mouth! And the glaze? To DIE for! Lots of secrets go into these cookies, too…
Perfect on a windy, chilly, autumn day! Especially with a nice, cold, glass of milk!
They’d also be a welcome treat for upcoming parties such as Halloween and Football Sundays!
There are several secrets to these cookies! One, these are another pudding cookie version that I’ve created that uses instant pudding mix in the cookie dough!
It makes them so tender!!
And you take these cookies out of the oven when they don’t look done. yep.
Remove them carefully with a sharp spatula getting all the way underneath the cookie so that it doesn’t fall apart when transferring to a baking sheet, and place them onto a cooling rack.
They completely set up after cooling!
Another secret is to always toss your chopped pecans in melted butter and lightly roast them in the oven for that authentic butter pecan flavor!
Skipping this simple and easy step should be a crime! Seriously.
They come out of the oven a rich buttery color, and the aroma is absolutely intoxicating! Not to mention the flavor!! Omg….!!
It’s what makes butter pecan ice cream taste like butter pecan ice cream…you know what I mean?
Another secret…don’t tell on me….but I sneak in a little splash of Buttershots liqueur! (Only 1 1/2 Tbl. in the whole batch.) Hey, us grownups deserve a little extra-fun Halloween treat, too, right?
Still another secret, is to add a sprinkle of kosher salt on top of your cookies before baking, as well as after the glaze has set, adding just before serving! (Otherwise it’ll just dissolve into the glaze.)
Sweet & salty is a match made in heaven! I top almost every cookie I make with a pinch or two of kosher salt, and it truly just takes them over-the-top!
And the last secret, is to use maple butter! Yep! Minerva Dairy makes it and it’s DELICIOUS. They have a lot of wonderful butters (and cheeses) that you might want to check out.
I used that maple butter in the creamy-rich glaze, too! Along with a little extra flavor-boost of molasses and butter-flavored extract!
This cookies were absolutely heavenly! Tender, moist, soft ‘n chewy, rich with buttery maple flavor…and those pecans…oh my…!!
So as the leaves start to change, the days get shorter, and you’d like a special treat that’s so good they require hiding a secret stash just for yourself…just make these.
They truly do taste like fall!! Enjoy!!
- For Toasted Pecans:
- 1 cup finely chopped pecans
- 2 Tbl. Minerva Dairy Maple Syrup Amish Roll Butter
- Cookie Dough:
- 2¼ cups flour
- 1 tsp. baking soda
- ¼ tsp. cinnamon
- 1 (8 oz.) round of Minerva Dairy Maple Butter, softened (or 2 sticks, or 1 cup)
- ¼ cup regular sugar
- ¾ cup dark brown sugar, packed
- 1 (3.4 oz.) box french vanilla instant pudding mix
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. creamy butter extract
- 1½ Tbl. Buttershots Liqueur
- For Creamy Icing:
- 2 cups powdered sugar
- 2 Tbl. softened Minerva Dairy Maple Butter, (1/2 oz.)
- 3 - 4 Tbl. milk
- 1 Tbl. molasses
- 1 tsp. vanilla extract
- ½ tsp. creamy butter extract
- (rest of toasted pecans - ¼ cup)
- kosher salt
- To Toast Pecans: In medium bowl, add finely chopped pecans and 2 Tbl. of Maple Butter. Microwave on High for 25- 30 seconds until butter has melted. Remove, stir well, pour onto baking sheet, and bake in preheated 350º F oven for 10 minutes, stirring several times. Set aside to cool stirring a few more times.
- For Cookies: In mixing bowl, cream butter and sugars. Mix in pudding mix just until blended. Mix in eggs, extracts and liqueur. Blend in flour and ¾ cup of the toasted pecans. (*Reserve the rest - ¼ cup - for topping later.) Cover and chill for at least 1 hour or overnight.
- When chilled, place large, walnut-sized balls of dough onto ungreased baking sheets. Flatten each a little with the palm of your hand. Sprinkle each lightly with Kosher or sea salt. I prefer the size of Kosher salt for these.
- Bake in preheated oven for 11-12 minutes until edges are golden browned. Cookies will be very soft. Remove to a cooling rack to firm up.
- When cool, dip tops in glaze and sprinkle each immediately after you've dipped, with reserved toasted pecans. let set, then sprinkle with a little more salt just before serving.
- For Creamy Icing: Add ingredients to a medium bowl adding about 3 Tbl. milk to start. Whisk until it becomes a thick frosting. Add more milk to thin just a little until creamy but not thin like a glaze. glaze.