This recipe started out as a mistake–as many good recipes do. Or, as many of my recipes do, good and otherwise. Since I absolutely hate to waste anything, I try to salvage all my mistakes by turning them into something else. Except when I burn things. Burnt, you just can’t fix.
This is a two part recipe, but don’t let that turn you away–the base cookie recipe is plenty yummy without the praline mix-in, sort of a cross between a brownie and a cookie. Skip the praline and go plain, or toss in chopped nuts, or chocolate chips, or just about anything else you can think of.
Tip: If you don’t have a handy dandy scoop, you really must get one. Or two. After all, they are small, and cheap! Using scoops for your cookie dough (and cupcake batter, and anything else you need to portion out) means that each cookie will be the same size, and will bake up in the same amount of time (remember what I said about burning things?). You can pick up scoops of various sizes at almost any kitchen supply store, and most grocery stores, too.
Recipe Part 1: Graham Cracker Praline
- 1 package graham crackers
- 1 cup butter
- 1 cup brown sugar
- 1/2 tsp cream of tartar
- 1/2 cup pecans, chopped fine
Preheat oven to 325 degrees. Break graham crackers into 4 pieces each and line up on a cookie sheet. Place butter, brown sugar, and cream of tartar in a medium saucepan and cook over medium low heat until butter is fully melted. Stir to combine, then raise heat to medium and bring to a boil. Boil one minute. Remove from heat; stir in pecans. Quickly pour over graham cracker pieces and spread to fully cover. Bake for 10 to 12 minutes, until entire surface is bubbling and golden brown. Remove from oven and cool completely.
Recipe Part 2: Brownie Praline Cookies
- 3/4 cup vegetable oil
- 1-1/2 cups sugar
- 2/3 cup cocoa powder
- 4 eggs
- 2 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- one recipe Graham Cracker Praline, crushed
Beat oil, sugar, and cocoa powder in large mixing bowl. Blend in eggs one at a time, mixing well after each addition. Add vanilla. Fold in flour and baking powder; mix well. Fold in 1/2 of the crushed praline. Refrigerate the dough at least four hours, or overnight. When fully chilled, scoop dough and roll in additional praline. Bake on silpat or parchment covered baking sheet. For the “sticky gooey” version of this cookie, bake at 350 for 8 minutes. For the “chewy” version of the cookie, bake for 10 minutes.