Irresistibly Chewy Pecan Pie Cookies You Have to Try
There’s something about the warm, nutty aroma of pecans roasting in a kitchen that takes me right back to Mama Lu’s farmhouse. It wasn’t just the smell — it was the memory of gathering around the old wooden table, sharing stories and laughter over food that felt like a hug. These Chewy Pecan Pie Cookies capture that same spirit, blending the rich, buttery goodness of pecan pie with the tender bite of a cookie. They remind me of those endless Southern afternoons, where recipes weren’t measured but felt, remembered, and passed down with a pinch of salt and a whole lot of soul.
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Why You’ll Love This Chewy Pecan Pie Cookies
These cookies are a little slice of Southern comfort, wrapped up in a chewy, buttery bite. Unlike your typical crumbly pecan treats, these cookies hold onto their moisture, giving you that satisfying chew with every forkful of pecan-studded sweetness. Growing up, Mama Lu’s skillet cornbread and Sunday pot roasts were about more than just food — they were moments of connection. This cookie carries that same warmth and tradition, perfect for those times when you want to share something special with loved ones without the fuss of a pie.
What really sets these cookies apart is the way the pecans maintain their crunch while the filling remains gooey, just like the center of a perfect pecan pie. It’s a dance of textures and flavors that takes me right back to shelling pecans on the porch with Mama Lu, listening to her stories of mountain life and family. If you love that deep, caramelized sugar flavor mixed with toasted nuts and a hint of vanilla, these chewy pecan pie cookies will quickly become your go-to treat for holidays, potlucks, or a quiet afternoon with a glass of milk.
Ingredients You’ll Need for This Chewy Pecan Pie Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (room temperature)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup dark corn syrup (substitute with maple syrup for a different twist)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon heavy cream or whole milk
Nutrition Facts
- Calories: Approximately 220 per cookie
- Protein: 3g
- Fat: 12g (mostly from butter and pecans)
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 15g
- Sodium: 110mg
Irresistibly Chewy Pecan Pie Cookies You Have to Try
Learn how to make delicious Chewy Pecan Pie Cookies. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened (room temperature)
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans, toasted
- 1/2 cup dark corn syrup (substitute with maple syrup for a different twist)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon heavy cream or whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of Mama Lu’s kitchen, where the warmth of the oven was the heart of the house.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. I never measured too precisely back home — a pinch here, a pinch there — but this gives you a perfect balance every time.
- In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, about 3-4 minutes. Using a hand mixer or stand mixer helps, but a good old wooden spoon works just fine if you’re up for it.
- Beat in the egg and vanilla extract, mixing well until fully incorporated. It’s those simple ingredients that bring depth, just like Mama Lu’s blackberry jam — straightforward but unforgettable.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix; you want to keep that tender chew in the cookie.
- In a small bowl, combine the corn syrup, granulated sugar, melted butter, and heavy cream. Stir in the toasted pecans, making sure each nut is coated in the sweet, buttery mixture.
- Using a tablespoon, drop dollops of the pecan filling onto the cookie dough, gently folding it in with a spatula or your hands to create a marbled effect. This part always brings a little mess, but it’s worth every sticky finger.
- Drop cookie dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. I like to imagine each one as a little piece of home, ready to bake into comfort.
- Bake for 12-14 minutes, until the edges are golden but the centers remain soft and chewy. The aroma during this time will fill your kitchen with that warm, nutty magic that makes you want to pull up a chair and stay awhile.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling is key to letting that chewy texture settle just right.
Steps to Create Your Chewy Pecan Pie Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step always reminds me of Mama Lu’s kitchen, where the warmth of the oven was the heart of the house.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. I never measured too precisely back home — a pinch here, a pinch there — but this gives you a perfect balance every time.
- In a large bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy, about 3-4 minutes. Using a hand mixer or stand mixer helps, but a good old wooden spoon works just fine if you’re up for it.
- Beat in the egg and vanilla extract, mixing well until fully incorporated. It’s those simple ingredients that bring depth, just like Mama Lu’s blackberry jam — straightforward but unforgettable.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t overmix; you want to keep that tender chew in the cookie.
- In a small bowl, combine the corn syrup, granulated sugar, melted butter, and heavy cream. Stir in the toasted pecans, making sure each nut is coated in the sweet, buttery mixture.
- Using a tablespoon, drop dollops of the pecan filling onto the cookie dough, gently folding it in with a spatula or your hands to create a marbled effect. This part always brings a little mess, but it’s worth every sticky finger.
- Drop cookie dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart. I like to imagine each one as a little piece of home, ready to bake into comfort.
- Bake for 12-14 minutes, until the edges are golden but the centers remain soft and chewy. The aroma during this time will fill your kitchen with that warm, nutty magic that makes you want to pull up a chair and stay awhile.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Cooling is key to letting that chewy texture settle just right.
Tips for Making the Best Chewy Pecan Pie Cookies
- Toast your pecans before adding them to the dough. Toasting brings out their natural oils and flavor, a trick Mama Lu swore by when making pecan pie.
- Use room temperature butter for easier creaming and a lighter texture. Cold butter won’t blend as well and can make the cookies dense.
- Don’t skip the corn syrup — it’s the secret ingredient that keeps these cookies chewy and replicates that classic pecan pie filling texture. If you prefer, maple syrup adds a lovely depth, but the texture will be slightly different.
- Resist the urge to overbake. Take the cookies out when the edges are golden but the center still looks soft; they’ll firm up as they cool.
- For an extra touch, sprinkle a pinch of flaky sea salt on top before baking. It balances the sweetness and adds a little surprise to each bite.
Serving Suggestions and Pairings
When I think about serving these chewy pecan pie cookies, I’m transported back to Mama Lu’s porch swing, where a glass of cold milk was always within reach. These cookies pair beautifully with a simple cup of black coffee or a creamy latte, making an afternoon break feel like a small celebration.
For holiday gatherings, try warming them slightly and serving alongside a scoop of vanilla ice cream or a drizzle of caramel sauce. The contrast between the warm, chewy cookie and cold ice cream is downright irresistible, a nod to the cozy desserts Mama Lu would make when the family came home for Christmas. Learn more: Irresistibly Soft and Zesty Lemon Cookies You Have to Try
And if you’re feeling a bit adventurous, these cookies also go well with a splash of bourbon or a rich, nutty chai tea — flavors that echo the deep, comforting notes of pecans and brown sugar.
Storage and Reheating Tips
Just like any good Southern recipe, these cookies taste best when shared fresh, but life being what it is, sometimes you need to stash them away for later. Store your chewy pecan pie cookies in an airtight container at room temperature for up to 4 days. They’ll keep their chewy texture beautifully if you layer them between parchment paper to avoid sticking.
If you want to keep them longer, pop them in the freezer for up to 3 months. When you’re ready to enjoy, thaw at room temperature for about 30 minutes, then warm them in a 300°F oven for 5-7 minutes to bring back that fresh-baked magic.
Just like Mama Lu’s stories that linger long after the meal’s over, these cookies hold their charm well beyond the first bite.
Frequently Asked Questions
What are the main ingredients for Chewy Pecan Pie Cookies?
The main ingredients for Chewy Pecan Pie Cookies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Chewy Pecan Pie Cookies?
The total time to make Chewy Pecan Pie Cookies includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Chewy Pecan Pie Cookies ahead of time?
Yes, Chewy Pecan Pie Cookies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Chewy Pecan Pie Cookies?
Chewy Pecan Pie Cookies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Chewy Pecan Pie Cookies suitable for special diets?
Depending on the ingredients used, Chewy Pecan Pie Cookies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making these Chewy Pecan Pie Cookies is more than just baking — it’s stepping into a tradition of love, family, and memories that have been passed down through generations. From the farmhouse kitchens of the Blue Ridge Mountains to my bustling Portland apartment, these cookies carry the flavors and feelings of home with every bite. So, whether you’re making them for your own family, a special guest, or just because the heart calls for a little comfort, remember what Mama Lu always said:
“Recipes aren’t written. They’re remembered. Shared by heart, with a pinch of salt and a whole lot of soul.”
These cookies are my way of sharing that soul with you — one chewy, nutty, buttery bite at a time.
