A Sweet Start
My kitchen always smells best when butter and sugar are in the pan. I melt two sticks of butter. Then I stir in the white and brown sugars. The mix turns into a lovely, grainy paste. Doesn’t that smell amazing?
This simple start is the heart of the cookie. Creaming them well makes the chewy texture. It is the most important step. I think it matters because good foundations make the best treats.
The Secret to Chewiness
Next, I add the beaten eggs. I stir and stir until it’s all one color. Then comes the self-rising flour. I mix until every last lump is gone. The batter becomes smooth and thick.
This part is why the cookies stay soft. The brown sugar and eggs work together. They keep the middle tender. This matters because no one wants a dry cookie!
A Handful of Goodness
Now for the best part. I fold in a whole cup of chopped pecans. Then I add two teaspoons of vanilla. The vanilla smell fills the whole room. It makes me so happy.
Fun fact: Vanilla comes from a special orchid plant. I love that a flower gives us such a wonderful flavor. What is your favorite nut to bake with? I always choose pecans.
Grandma’s Baking Tip
You pour the batter into your pan. Then the waiting begins. The oven is set low and slow. This is the key to a perfect chewy. It bakes for about 40 minutes.
Here is the trick. You must take them out while the middle still jiggles a bit. I know it seems scary. But trust me, they finish setting as they cool. I still laugh at the first time I did this. I was so nervous!
The Hardest Part
Now, you must let them cool completely. This is the true test of patience. The smell is so tempting. But if you cut them warm, they will fall apart.
Waiting makes them just right. It gives you neat, beautiful squares. Do you find it hard to wait for treats to cool? I sure do. Sharing them with family makes the wait worth it.
More Than a Cookie
My grandson calls these his “happy squares.” He always asks for them after school. We sit at the table with a glass of milk. We talk about his day.
That is what these are really for. They are not just a sweet bite. They are a reason to sit down together. Food made with love feeds more than your stomach. What is a treat that makes you think of home?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter | 1 cup (2 sticks) | |
| Sugar | 1 cup | |
| Light Brown Sugar | 1 cup | Firmly packed |
| Eggs | 2 large | Well beaten |
| Self-Rising Flour | 2 cups | |
| Chopped Pecans | 1 cup | |
| Vanilla Extract or Flavoring | 2 teaspoons |
My Pecan Chewies: A Sweet, Simple Treat
Hello, my dear. Come sit with me for a moment. I want to share my recipe for Pecan Chewies. They are my grandson’s absolute favorite. He calls them “sticky happiness.” I think that’s just right. They are sweet, chewy, and full of crunchy nuts. Making them fills the whole house with a warm, sugary smell. Doesn’t that sound lovely?
Let’s get our hands busy. First, we need to get everything ready. This makes the baking part so much easier. I learned that the hard way! Now, let’s walk through it together, step-by-step.
Step 1: Start by turning your oven on to 300°F. Grab your trusty 13×9-inch pan. Give it a light spray with cooking spray. I still use the same metal pan my mother gave me. It makes the bottom bake just right.
Step 2: Melt two sticks of butter in a big bowl. I just pop it in the microwave. Then stir in the white and brown sugars. Mix them until they feel smooth. The brown sugar makes them extra chewy. I love that part.
Step 3: Crack your two eggs into a small cup first. Beat them up with a fork. Now add them to your butter and sugar. Stir it all together really well. The mixture will start to look glossy and pretty.
Step 4: Time for the flour. Dump in the two cups of self-rising flour. Stir gently until you can’t see any more white lumps. (A hard-learned tip: don’t stir too hard! We want them tender, not tough.)
Step 5: Now for the good stuff! Pour in the pecans and the vanilla. The vanilla smell is just wonderful. Mix it all up. The batter will be nice and thick. It’s okay to lick the spoon a little.
Step 6: Scrape all that yummy batter into your prepared pan. Use your spoon to spread it out evenly. Make sure it gets into all the corners. We want every piece to be perfect.
Step 7: Slide the pan into your preheated oven. Now, this is important. Bake for about 40 to 50 minutes. The middle should still have a little jiggle when you tap the pan. How can you tell they are done? Share below! They firm up as they cool.
Step 8: Take the pan out and let it cool. I know, the waiting is the hardest part! But you must let them cool completely. This makes them easier to slice into neat squares.
Cook Time: 40–50 minutes
Total Time: 1 hour 30 minutes
Yield: About 24 squares
Category: Dessert, Cookies
Three Tasty Twists to Try
Once you master the classic, you can have some fun. I love playing with new ideas. It keeps things exciting in the kitchen. Here are a few simple twists my family enjoys.
Chocolate Chip Chewies: Swap the pecans for a cup of chocolate chips. My granddaughter invented this one. It’s a real crowd-pleaser.
Salty-Sweet Chewies: Sprinkle a little flaky sea salt on top right after baking. It makes the sweet flavor pop. So fancy, but so easy.
Orange Zest Chewies: Add the zest of one orange to the batter with the vanilla. It adds a bright, sunny little kick. Perfect for a summer day.
Which one would you try first? Comment below!
Serving Your Sweet Masterpiece
These chewies are wonderful all on their own. But sometimes, I like to dress them up a bit. It makes a simple treat feel like a special occasion. Here is how I like to serve them.
For a real treat, place a warm square in a bowl. Top it with a scoop of vanilla ice cream. The cold and hot mix is divine. You could also dust them with a little powdered sugar. It looks like a light snowfall.
What to drink? A cold glass of milk is the classic choice. It cuts the sweetness perfectly. For the grown-ups, a small glass of sherry or a sweet dessert wine is lovely. Which would you choose tonight?
Keeping Your Pecan Chewies Perfect
Let’s talk about keeping these treats yummy. They stay fresh for a week in an airtight container. I keep mine in the old cookie tin with the blue flowers.
You can freeze them for a month, too. Just wrap them tightly. This way, you always have a sweet snack ready for guests.
I once gave a whole batch to my grandson for his trip. He said they were just as good days later. Batch cooking saves time for fun things.
It means you can share kindness with a friend anytime. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cookie Troubles
Sometimes cookies can be tricky. Do your chewies get too dark on the bottom? Use a light-colored metal pan like the recipe says.
Dark pans can make the bottoms burn. I remember when I used my dark pan once. The bottoms were almost black!
Is the middle too jiggly after baking? Do not worry. They firm up as they cool completely. This matters because patience gives you the perfect chewy bite.
Are they too crumbly? You might have over-baked them. Taking them out on time keeps them soft. This builds your confidence in the kitchen. Which of these problems have you run into before?
Your Pecan Chewies Questions Answered
Q: Can I make these gluten-free? A: Yes! Just use your favorite gluten-free self-rising flour blend. It works wonderfully.
Q: Can I make the dough ahead? A: You can mix it and keep it in the fridge overnight. Bake it the next day.
Q: What if I don’t have pecans? A: Walnuts are a fine swap. Or you can use chocolate chips for a different treat.
Q: Can I make a smaller batch? A: You can cut all the ingredients in half. Use a 9-inch square pan instead.
Q: Any extra tips? A: A sprinkle of sea salt on top is lovely. Fun fact: A little salt makes sweet things taste even sweeter! Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these pecan chewies as much as I do. They fill the house with a wonderful, warm smell.
Sharing food is a way to share love. I would be so happy to see your creations. It makes my day to see your kitchen successes.
Have you tried this recipe? Tag us on Pinterest! You can find me at TheThornTable. I cannot wait to see your photos.
Happy cooking!
—Elowen Thorn.
Easy Homemade Pecan Chewies Recipe
Description
Experience the delightful, chewy texture and rich, buttery flavor of these classic homemade pecan chewies.
Ingredients
Instructions
- Preheat the oven to 300°F and lightly spray a 13×9-inch light colored metal baking pan with nonstick cooking spray.
- Melt butter, add sugars, and blend well by hand.
- Add beaten eggs, stir well.
- Add flour and stir until all lumps are gone.
- Add pecans and vanilla and mix to combine.
- Pour into the prepared baking pan.
- Bake approximately 40 to 50 minutes being cautious not to overcook. They will still be slightly jiggly in the middle.
- Allow to cool completely before slicing.
- Store in an airtight container at room temperature.
Notes
- For best results, use a light-colored metal pan to prevent over-browning. Do not overbake; the center should still be slightly jiggly when removed from the oven.