How exactly is this butter pecan skillet cookie with pecan praline topping Tex-Mex? I’m aware I’m a Tex-Mex Fanatic here. You probably are thinking I’ve lost my mind.
Believe it or not a very common dessert for a Tex-Mex restaurant is pecan pralines. Why? That involves some history. Texas’s history is rich, but I will try to keep this short. Basically, pecans are everywhere in Texas (which is why I have so many pecan recipes!).
And back in the 1800s, people were able to get their hands on pecans for free. So for the Mexicans who didn’t have a lot of money after making their way to Texas, they were able to take those pecans and turn them into… candy!
They were able to produce these candies for very little money and sell them for profit. These became one of the treats that were typically served at the end of a Tex-Mex meal. I’m not saying that pralines were invented in Texas though. They were actually invented in France. But that’s where I’ll stop our history lesson for today.
Now that we’ve established that I haven’t lost my mind by sharing this recipe, we can chat about the actual recipe. First up we have a skillet cookie. Because all cookies are better when made large, and cooked in a skillet. Cast iron skillets are perfect for baking these large cookies in because they heat up nice and even.
I used a small 6.5 inch cast iron skillet made by Lodge. I love it because since it’s smaller in diameter, it makes my cookies super thick! If you have a larger skillet this recipe will still work, the cookie will just be a little thinner, which will be perfectly fine. Just make sure you check the baking time and start checking for doneness a little bit sooner than the recipe states.
The butter pecan cookie recipe is actually adapted from Sally’s Baking Addiction. I’ve made that recipe into regular cookies before and I felt no urge to ever create my own butter pecan cookie recipe. Why mess with perfection? And the recipe worked perfectly for making a skillet cookie.
Now onto the toppings. Skillet cookies just beg for ice cream. The cookie is best served warm, so pair that with some cold, creamy ice cream and all is right in the world.
Next up is the pecan praline topping. Oooohhh. My favorite part!! Pralines are easy to make: sugar, butter, cream, and pecans.
The sauce is just a play on that. Easy to put together. It is kind of thick and it’s easier to spoon it on top since with the pecans in there also, it’s difficult to pour evenly. But on top of this skillet cookie and ice cream it’s kind of, slightly, amazing.
Butter Pecan Skillet Cookie Recipe
Butter Pecan Skillet Cookie is a beautiful Tex Mex dessert that celebrates the regional praline candy. The pecan praline topping is…
- 1.5 Chopped Pecans
- 1 Unsalted Butter Room temperature
- 0.5 Granulated Sugar
- 1 Light Brown Sugar Packed
- 2 Egg Room temperature
- 2 Pure Vanilla Extract
- 2.5 All-Purpose Flour
- 1 Cornstarch
- 1 Baking Soda
- 0.5 Salt
- 0.5 Unsalted Butter
- 1 Light Brown Sugar
- 1 Chopped Pecans
- Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Spread the pecans on the baking sheet so they’re spread evenly.
- Toast in the oven for 15 minutes stirring them halfway through.
- Remove from the oven and allow to cool.
- Increase oven temperature to 350°F.
- In stand mixer, add the room temperature butter.
- Beat or mix on medium until the butter is smooth, then add the sugars and cream together until light and fluffy.
- Add the eggs and vanilla extract. Mix until combined.
- In a separate mixing bowl add the flour, cornstarch, baking soda, and salt.
- Whisk together to combine.
- Slowly add the dry ingredients to the wet ingredients mixing slowly.
- Once mostly combined, fold in the pecans.
- Lightly spray cast iron skillet with baking spray and add the cookie dough. Spread evenly.
- Bake at 350°F for about 30-35 minutes. The top will be golden brown.
- Check for doneness by inserting a toothpick into the center, if done no dough will come up on the toothpick.
- Remove from the oven and set to cool for 5-10 minutes. Cookie can be served warm or room temperature.
- In a medium saucepan melt the butter over medium heat.
- Add the brown sugar and pecans. Bring to a boil while stirring.
- Once boiling, reduce heat and allow to simmer, stirring occasionally, for about 5-7 minutes until thickened.
- Remove from heat and allow to cool. Sauce will thicken more as it cools.
- Spoon onto the top of the skillet cookie and enjoy!
Calories: 1281.5kcalCarbohydrates: 133.83gProtein: 11.42gFat: 80.25gSaturated Fat: 31.83gSodium: 462.67mgFiber: 5.42gSugar: 88.5g
Tried this recipe?Let us know how it was!