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Alabama Fudge-Pecan Chewies

Alabama Fudge-Pecan Chewies

Alabama Fudge-Pecan Chewies

Alabama Fudge-Pecan Chewies
4.7 rating based on 12,345 ratings
4.7/5 (4)
Cuisine: USADifficulty: Easy
Servings

52

cookies
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Almost more of a confection than a cookie, these are a dense and moist chocolate drop cookie with pecans.

Ingredients

  • 1/4 cup butter or margarine

  • 14 ounces sweetened condensed milk

  • 12 ounces semisweet chocolate chips

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1/2 cup chopped pecans

  • 52 pecan halves or candied cherry halves (optional), or

  • sprinkles (optional)

Directions

  • Pre-heat oven to 350. Combine first 3 ingredients in a heavy saucepan; cook over medium-low heat, stirring constantly, until chocolate and butter melt. Remove from heat. Stir in vanilla, flour, and chopped pecans. Drop by heaping teaspoonfuls (about one level tablespoon or a #60 cookie scoop) onto ungreased baking sheets. Press a pecan half or candied cherry into the center of each cookie, or omit and decorate with sprinkles. Bake for 7 minutes or until exteriors seem dry but the interior is still very moist. Do not overbake. Remove cookies to wire racks to cool completely. Store in an airtight container.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
My Alabama friend gave me this recipe several years ago. so easy and so yummy
- D.Leigh
Have made this a few years in a row. Very yummy!
- Shannon
Great recipe! I took the advice of another reviewer and added some coconut, maybe about 1/4 cup. I'm glad I did because half way through baking, I looked over and realized I had forgotten to add the chopped pecans. I added some to the remaining batter and continued baking. the coconut helped add a little body to the cookies without the chopped pecans. I think my husband has eaten about 6 of them and he said he gives the recipe a 4.9 :-)
- Tree
I make these anytime there is a cookie exchange! First, there's only 6 ingredients which is one of the things I appreciate in a recipe...simplicity. These are quick, easy, reasonably inexpensive, absolutely delicious and they keep well in an airtight container. These are sooo good though, I don't think you'll need to worry about storing them. You will however, want to make sure you have plenty of MILK! The recipe says it makes 5 dozen cookies, but they are so rich, I keep them about the size of a 50 cent piece. Just a bit larger around than the pecan half. I know I've gotten 6/12 dozen out of one recipe. If they are too big, they are almost gummy. Smaller is the way to go here. After cooling, your cookies should be soft and chewy, NOT gooey. If they are gooey, try a bit smaller. Try putting candied cherry or candied orange on top instead of a pecan.
- Katie_Fabulous
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