chewy pecan fudge cookies.

another cookie for the holiday gift baking list.  these started off as flourless chocolate walnut cookies.  through my kitchen, they became fudgy pecan cookies.  they are good.  so rich that you need a glass of milk for just one.  they have an awesomely crispy outside, though, that has a great meringue quality.  these have definitely made the list. 

this salt is  a m a z i n g.

love egg cups.

fyi.  egg whites suck to photograph.

don’t undermix the batter, otherwise they won’t hold up when baking.

stir in the pecans by hand.

deliciously chewy { and } fudgy centers.

chewy pecan fudge cookies.

adapted from shared sugar’s flourless chocolate walnut cookies.


  • 3 cups powdered sugar
  • 1/2 cup plus 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon fleur de sel
  • 3 large room temperature egg whites
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 2 cups toasted pecan pieces


  1. pre-heat oven to 350°f.  line two baking sheets with parchment paper. 
  2. in the bowl of a stand mixer fitted with the paddle attachment, mix the powdered sugar, cocoa powder { and } salt. 
  3. with the mixer on low, add the egg whites one at a time.  add the vanilla.  mix on medium speed for 10-12 minutes, until the mixture becomes slightly thick.  it will be slightly thicker than brownie batter.  stir in the toasted pecans by hand. 
  4. place spoonfuls of the batter onto the prepared cookie sheets, leaving plenty of room around them { i fit eight per sheet }.  put baking sheet in the oven { and } immediately lower the oven temperature to 320°f.  bake 16-18 minutes, until the outside of the cookies crack.  cool on cookie sheets on wire racks 10 minutes.  transfer cookies to wire rack to cool completely. 
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11 thoughts on “chewy pecan fudge cookies.

  1. Mine flattened and ended up too chewy. How do you get yours to keep their ball-like shape? My batter was way too loose for that.

    1. shellie – just keep mixing. it should be tough to stir in the pecans, that’s how thick the batter needs to get. i used a cookie scoop to keep the shape { and } the inside is s u p e r chewy, almost an undercooked texture. it’s ok if they flatten slightly, though – that’s the way the flourless chocolate cookies these were inspired by were intended to bake.

      1. Mm…. classic coekios. I love those. I always make the Russian Tea Cakes for mom (using her recipe), which is Betty Crocker’s anyway…. Something about ground pecans and confectioner’s sugar that does it. These look wonderful – how can Santa NOT show up and enjoy them!

  2. I loved the taste of these, but mine were flat flat flat! The dough was super tough and awesome to work with for my new cookie scoop, but how did you keep yours as gorgeous little mounds!?! What did I do wrong?

  3. I really loved these. And they got rave reviews at work. We were especially happy that my coworker who has a dairy allergy could eat these (she can have egg whites). I wish mine had ended up looking more like the ones pictured though. I had the same trouble as Tara and Shellie – pretty flat, but still delicious!

  4. Just made these! Mine flattened out too, but there were still chewy and chocolatey. Thanks for the recipe, this is a keeper for me!

  5. These look great! I’ve been on the lookout for the cmainnon chips for a month now and I still haven’t found them!!! A friend gave me a scone recipe that I have been dying to try. I’m going to check the stores for them again today. Thanks for the reminder!!

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