Brown butter and Hazelnut praline cookies

brown butter and hazelnut praline cookies_ tile

Brown butter and Hazelnut praline cookies, all the deep golden flavors from the brown butter and crunchy hits of caramelised hazelnuts. Perfect for not just Christmas time but all throughout the year. Frozen and ready to bake dough balls have to be the best edible gift you can give, Imagine baking warm cookies at any time you want…

Find the brown butter recipe here 

Make these Brown butter and Hazelnut praline cookies and freeze them up, I swear Axl and I have been upto no good. We bake them around tea time and very seriously share a couple of cookies 😀 

brown butter and hazelnut praline cookie dough

Brown butter and Hazelnut praline cookies

Brown butter , bittersweet chocolate wafers and Hazelnut praline cookies

Course Breakfast, Dessert
Cuisine American
Keyword bittersweet chocolate, brown butter, chocolate, Cookies, hazelnut
Prep Time 1 hour
Cook Time 30 minutes
Servings 18 Cookies


Hazelnut Praline

  • 35 gm Hazelnuts (chopped or whole) ¼ cup
  • 100 gm Granulated Sugar ½ Cup
  • 15 gm Salted butter 1 tbsp

Brown Butter and Hazelnut Praline Cookies

  • 225 gm Brown Butter 2 sticks
  • 150 gm White granulated sugar ¾ cup
  • 150 gm Brown Sugar ¾ cup
  • tsp Instant Coffee Powder
  • 2 L Eggs
  • 240 gm All purpose Flour 2 cups
  • 60 gm Whole wheat flour - ½ cup
  • ½ tsp Baking soda
  • 1 tsp Baking powder
  • 100 gm Bittersweet Chocolate wafers
  • 80 gm Hazelnut Praline bits
  • 1-2 tsp Sea Salt


Hazelnut Praline

  1. Add and heat the granulated sugar in a heavy bottom pan on medium heat. Wait till turns amber close to deep amber (Mine was so close to being burnt but trust me it all works out at the end!)

  2. Just before taking it off the heat, add the butter and whisk. Spread the hazelnuts on a silicone sheet and pour the hot sugar syrup on the nuts. Let it cool and harden.

  3. Break the slab with a rolling pin. Set aside in an airtight container until needed.

Brown Butter and Hazelnut Praline Cookies

  1. In a bowl, added with a paddle attachment on a stand mixer ( you can also do it with a bowl and a spatula if you have good upper arm strength) add and cream the brown butter, the sugars and the coffee powder.

  2. Add and beat one egg at a time. In a separate bowl, sift and mix all the dry ingredients.

  3. Add the dry ingredients into the bowl and mix on low speed until all the ingredients are incorporated.

  4. Add the chocolate wafers and hazelnut praline bits into the dough. Chill the dough in the fridge for 15-20 minutes.

  5. Line a parchment on a cookie sheet and scoop using a large cookie/ ice cream scoop. (the dough balls are around 65g each). Add a couple of chocolate wafers on top and sprinkle some sea salt on the cookie dough balls.

  6. Freeze the cookie dough overnight and bake the next day for extra deliciousness or you can just chill for an hour.

  7. Preheat the oven to 350°F/ 180°C. Line a half cookie sheet with parchment, place the cookie dough separated 2 inches from each other. (I bake 6 cookies on a half sheet)

  8. Bake for 15 minutes, tap the pan on the counter to reduce the puffiness if any. You can also get the perfect cookie shape using a large cookie cutter or a small cake tin (which somehow seems to be the only thing that works for me).

  9. Sprinkle a touch of sea salt flakes like Maldon, once they out of the oven. Eat them warm and try not to burn yourself with the hot chocolate puddles 😀

  10. Freeze the cookie dough balls, transfer into a ziplock bag and use it as needed in case of serious cookie emergency.

brown butter and hazelnut praline cookies

Some more brown butter recipes 

  1. Peach brown butter broiche rolls
  2. Brown Butter carrot cake

some other cookie recipes

  1. Double chocolate espresso cookies
  2. Rose water shortbread

If you are around and want brown butter, check out Hunter Browns, they are premade cubed brown butter.

Happy Baking



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