A reader named Heather emailed to thank me for my caramel apple cheesecake bars recipe and generously shared her own Slap ‘Yo Momma Good, world-famous Praline Cookies — the kind people swoon over and fight for. As a devoted sweet-tooth and a proud mama’s girl, my expectations were high.
She didn’t disappoint.
Slap. Your. Momma. Good.
I liked Heather even more when she admitted her rule: if you make these more than four times, you can claim them as your own. She really does give the recipe away freely.
So what makes these cookies so irresistible?
Two words: browned butter.
The browned butter creates a melt-in-your-mouth, sinfully rich cookie. One bite is usually enough — they’re that decadent.
Slap ‘Yo Momma Good Praline Cookies
Christy Denney
3.78 from 9 votes
What makes these cookies outstanding is browned butter. They practically melt in your mouth and are decadently rich — one is often enough.
Print
Pin
Rate
Pin
Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 dozen
Ingredients
- 2 cups butter
- 2 cups brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 1 cup chopped pecans, (reserve 1/3 cup for sprinkling on frosted cookies)
Frosting:
- ½ cup reserved brown butter
- 2 teaspoons vanilla
- 3 cups powdered sugar
- ¼ cup hot water
Instructions
-
Preheat the oven to 350°F (175°C).
-
For the cookies: Place the butter in a heavy saucepan over medium heat. Stir occasionally for 5–8 minutes until it turns a deep brown and develops small brown flecks. The butter will melt, bubble and foam before browning; watch carefully because it can burn quickly. Remove from heat and transfer to another container to stop the cooking. Reserve ½ cup of the browned butter for the frosting.
-
Beat the slightly cooled remaining browned butter with the brown sugar until the mixture is no longer hot. Add the eggs, vanilla, baking soda, baking powder and salt. Beat thoroughly. Stir in the flour and 2/3 cup of the chopped pecans.
-
Scoop cookies to the size you prefer (smaller scoops yield more cookies and are recommended since these are rich). Bake at 350°F for about 10 minutes, adjusting time based on cookie size. Allow cookies to cool before frosting.
-
For the frosting: Combine the reserved ½ cup browned butter, vanilla, powdered sugar and hot water. Beat until smooth. The frosting will be thick; add a little more hot water if needed to reach a spreadable consistency. Spread over cooled cookies and sprinkle with the remaining 1/3 cup chopped pecans. Recipe yields about 4–5 dozen cookies.
Notes
Source: Heather Walker
Cuisine: American
Course: Dessert
Author: Christy Denney