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Irresistibly Chewy Pecan Pie Cookies You Have to Try

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Learn how to make delicious Chewy Pecan Pie Cookies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Find it online: https://claracooking.com/chewy-pecan-pie-cookies/