This buttery, chewy pecan cookie recipe is a copycat version of your favorite mall cookie shop: Great American Cookie Company Chewy Pecan Supreme Cookies!
I partnered with Imperial Sugar on this recipe. Click here for the FULL RECIPE.
These pecan cookies are incredibly underrated. I mean, no chocolate, no frosting, no sprinkles…they would be an easy one to pass over on a cookie platter. I totally understand. I mean, all I see here is a a brown cookie with …. nuts? No thanks, pass me the whoopie pie. Turns out, that is exactly the wrong move. These chewy, sweet butter pecan cookies with crispy edges and soft centers are the type of cookie that keep me coming back for “just one more”. A classic is a classic for a reason, and these taste like pure comfort!
These Copycat Great American Cookie Company Chewy Pecan Cookies are an absolute dream! I found many versions of the recipe when I was doing my cookie research and came up with a version that holds true to the original, while also incorporating a few of my own tweaks. What I landed on is a delicious and easy cookie recipe with the flavor as close to the original as I could get!
For the full recipe and ingredient like CLICK HERE
- Room temperature butter. I prefer using salted butter in this recipe because there is no additional salt added, except in the self rising flour. You can absolutely use unsalted if you are salt-sensitive, or watching your sodium intake.
- Light brown sugar
- Vanilla extract
- Large eggs
- Crushed corn flakes. You will want to finely crush the corn flakes, with no large pieces. The corn flakes add texture to the cookie, so don’t crush them into a dust, but you don’t really want to “see” the flakes.
- Self-rising flour. I don’t normally bake cookies with self-rising flour, but as I did research on this recipe, all the versions that I came across used self-rising. And since this is essentially a “copycat” cookie recipe, I wanted to keep the integrity of the recipe intact.
- Chopped pecans. You can buy the pre-chopped pecans at the supermarket, but I would give them another chop. You don’t want very large pieces of pecans in the cookie.
Why Self Rising Flour?
As I stated above, this is a copycat cookie from the Great American Cookie Company. In all the research I did for the recipe, every version I saw included self-rising flour instead of all purpose. I wanted my interpretation to be as authentic as possible, so I chose to use self-rising flour as well. However, you can absolutely sub out all purpose flour for the self rising. Here are two options how:
- 1 cup all purpose flour + 1/2 teaspoon baking soda + 1/4 teaspoon kosher salt
- 1 cup all purpose flour + 1 1/2 teaspoons baking powder + 1/4 teaspoon kosher salt
Instructions:
Click HERE for the full recipe.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, sugar, eggs, and vanilla together for 2 minutes on medium speed, creaming until pale in color and fluffy, scraping the sides of the bowl as necessary. Alternately you can do with this a hand mixer and a large bowl.
- Turn the mixer to low and add in the corn flakes and flour until just combined.
- Add in the pecans and mix until evenly incorporated.
- Using a medium (2- tablespoon) sized cookie scoop, portion the dough out and place onto the lined baking pan 3- inches apart. The cookies will spread while baking. If you don’t have a cookie scoop, roll into balls and place on the baking sheet. You don’t need to chill the dough, but you can if you would like to!
- Bake for 9 – 11 minutes, until the edges are golden and the tops are set.
- Allow the cookies to cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Equipment Needed:
No special equipment is needed for this recipe, here’s what you will need:
Tips for Success
These cookies are very straightforward, and you should have great success, but here are a few tips to make them perfect:
- Using a cookie scoop is key to ensure all the cookies are the same size. This is great for aesthetics, but also ensures even baking.
- Taking cookie size to the next level, you can use a food scale to weigh your dough out when portioning it for the cookies. 45 grams of dough is what I would recommend for each cookie.
- If you don’t have a cookie scoop, roll the dough into balls and place on the baking sheet. This helps as they bake and spread to stay in that perfect circular shape.
- As soon as they come out of the oven you can use a spatula to shape the cookies back into perfect circles if they appear misshapen.
Yes absolutely! You can either freeze the cookies are they are baked, or you can freeze the dough before baking. Check out my fill post on how to freeze cookie dough. It will change your life!
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