Description
This buttery, chewy pecan cookie recipe is a copycat version of your favorite mall cookie shop: Great American Cookie Company Chewy Pecan Supreme Cookies!
Ingredients
Scale
- 1/2 cup butter, room temperature
- 1 1/3 cups light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely crushed corn flakes
- 1 1/2 cups self-rising flour
- 1 1/4 cups finely chopped pecans
Instructions
- 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 butter, sugar, eggs, and vanilla together for 2 minutes on medium speed until pale in color and fluffy, scraping sides of bowl as necessary.
- Turn the mixer to low and add in corn flakes and flour until just combined.
- Add in pecans and mix until evenly incorporated.
- Using a medium-sized (2 tablespoon) cookie scoop, portion dough out and place onto the prepared baking sheet 3- inches apart. Cookies will spread while baking. If you don’t have a cookie scoop, roll into balls and place on the baking sheet.
- Bake for 9-11 minutes, until edges are golden and tops are set.
- Allow cookies to cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.
Notes
Store airtight for up to 5 days.
Freeze airtight for up to 2 months. Thaw at room temperature.
