These Hazelnut Praline Cookies are filled with delicious, homemade candied hazelnuts and baked to crunchy perfection!
The cookie base is a rich butter cookie studded with chopped hazelnut praline. These cookies are a breeze to make, and they’re so delightful to eat. I’ve always been a big fan of pecan sandies, and these praline cookies remind me of pecan sandies taken to a whole new level!
These cookies are so addicting, you’ll have a tough time just eating one!
Hazelnut Praline Cookies
- 1 cup (2 sticks) butter, softened
- 1/2 + 1/3 cup granulated white sugar, divided
- 2/3 cup raw hazelnuts
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups all purpose flour
- In a medium saucepan, combine hazelnuts and 1/3 cup sugar, and heat over low heat until sugar is completely melted, stirring occasionally with a metal spoon.
- Once sugar has melted completely, turn heat to medium and cook until sugar is golden brown in color, stirring occasionally with a metal spoon.
- Pour hazelnut mixture onto wax paper and let cool completely. Once praline has cooled, finely chop up the praline using either a knife, food processor, or a plastic bag and rolling pin until there are only a few larger pieces of hazelnut visible. Set aside.
- Beat together butter and sugar until light and fluffy. Add salt and vanilla extract, and beat to combine.
- Add flour, about half a cup at a time, until flour is well incorporated.
- Mix chopped candied hazelnuts into the dough.
- Divide the dough in half, and form each half into a long log about 1 1/2 inch in diameter. Wrap each log in plastic wrap, and chill for one hour.
- Preheat oven to 350F. Line two baking sheets with parchment paper or Silpat.
- Cut logs into 1/4 inch thick slices. Place the cookie slices onto the prepared baking sheet, leaving a bit of space between the cookies.
- Bake for 10-15 minutes, or until cookies are lightly golden.
- Let cookies cool on sheet for 5 minutes, then transfer them to cooling rack and let them finish cooling.