• 3c0993d0d026b22ec96e5fc280199450

Peanut Butter Pecan Pralines By Liberty Munson

I like to invent new cookies based on ideas that I get from a variety of different recipes. This recipe is a personal favorite! From Liberty’s mail: …this is one of many recipes that I have invented. I am inspired by reading cookbooks and come up with interesting ideas that I “wonder” will work in different recipes/combinations. I hope one of the attached pictures will work. (if you have a shortage of recipes, I have many others… this just happens to be my favorite, and once people try these cookies, I often get repeat requests!)

Prep
Cook
Serves 24people
Ingredients
Heavy 1 cup nut butter (I make my own) or you can go with ½ c peanut butter and ½ pecan butter (again, I make my own)… if you make your own nut butter, toast the nuts before you grind them!
3/2
cups all-purpose flour
2
tsp baking soda
1/2
tsp kosher salt
1
cup sugar
1
cup (packed) light brown sugar
1
cup butter, soft but not too soft
2
tsp vanilla bean paste (or extract)
2
eggs
3/2
cups old-fashioned oats
3/4
cup crushed Werther’s hard caramels
Extra pecans, chopped fine, if desired
Salt for garnish
Directions
1.
Whisk together flour, baking soda, and salt in a small bowl.
2.
Using an electric mixer, beat both sugars and butter in a large bowl until fluffy, about 3 minutes. Add nut butter mixture and vanilla; beat to blend well. Beat in eggs. Add dry ingredients and mix until well combined. Add oats, crushed caramels, and pecans if using. Continue to blend at high speed for 1 minute. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
3.
Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with parchment paper. Scoop rounded balls of dough (2 tsp. each) onto cookie sheets, spacing 1" apart. Bake until light golden, 10–12 minutes (rotate baking sheets 180 degrees and switching between upper and lower racks halfway through baking). As soon as the cookies are removed from the oven, sprinkle salt on top.
4.
The amount of baking soda may seem like a lot, but this causes the cookies to spread in a delightful way! Add more oats if you don’t want them to spread too much (or reduce the baking soda).

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