Texas Chews were the cookie we always made at Christmas to leave out for Santa, because everyone knows they are Santa’s favorite cookie, duh! My mom got the recipe from her mom who maybe got it off a Domino sugar box or from the Texas Pecan Commission. When I googled the recipe a couple weeks ago to find out more, I only saw three references in the whole internet and one of those was referencing me! Some people might also know these as Texas Chewies.
Okay, that’s enough facts.
These are a sticky, chewy bar cookie filled with pecans (and sometimes coconut) that have a butterscotch thing going on from all the brown sugar. You can make these with roasted peanuts instead of pecans if you want a more affordable cookie. Lord, pecans are expensive! If you use pecans, I suggest toasting them first. An extra step that’s not totally necessary, but it gives the bars more nuttiness to balance the sweetness. Likewise, if you use peanuts, use roasted ones.
Texas Chews RecipePrint
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 24 1x
- 1⁄2 cup butter or margarine, melted
- 2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup chopped pecans or peanuts
- Optional: 1 cup coconut flakes
- Preheat oven to 350º F.
- Combine all ingredients and pat into greased 9 x 13” pan.
- Bake 25-30 minutes.
- Cool 5 minutes in pan. Cut into bars while still warm, but allow to cool completely before trying to remove from the pan.