Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking. This ensures your Chewy Pecan Pie Cookies bake evenly and release easily.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures these crucial leavening and flavor agents are evenly distributed throughout the cookie dough.2.25 cups All-Purpose Flour, 1 teaspoon Baking Soda, 0.5 teaspoon Salt
- In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy. This process incorporates air, contributing to the cookie's tender texture.1 cup Unsalted Butter, softened, 0.75 cup Granulated Sugar, 0.75 cup Light Brown Sugar, packed
- Beat in the eggs one at a time, followed by the vanilla extract. Make sure each egg is fully incorporated before adding the next.2 large Eggs, 1 teaspoon Vanilla Extract
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.2.25 cups All-Purpose Flour, 1 teaspoon Baking Soda, 0.5 teaspoon Salt
- Gently fold in the chopped pecans until they are evenly distributed throughout the cookie dough. Reserve a small handful of pecans if you plan to use them for topping.1.5 cups Chopped Pecans
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake for 15-18 minutes, or until the edges are golden brown and the centers are set but still appear slightly soft. The exact baking time will depend on your oven and the size of your cookies. For Chewy Pecan Pie Cookies, it's crucial not to overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up properly.
- While the cookies are cooling, whisk together the light corn syrup and powdered sugar in a small bowl until smooth. If the glaze is too thick, add a tiny bit more corn syrup; if too thin, add more powdered sugar.0.25 cup Light Corn Syrup, 1 cup Powdered Sugar
- Once the Chewy Pecan Pie Cookies are completely cooled, drizzle the glaze generously over the tops. You can use a spoon or a piping bag for a more controlled application. Add a few extra chopped pecans on top of the glaze for decoration, if desired.1.5 cups Chopped Pecans
Notes
To maintain chewy texture, store cooled cookies in an airtight container at room temperature with a slice of bread. For longer storage, freeze tightly wrapped cookies for up to 2-3 months. Reheat gently in a low oven or briefly in the microwave.
