Texas Cookies

As usual, I stumbled upon this recipe while looking for something else. If you’re curious, it was Cheese Danish. I thought I’d master Danish pastry from scratch, but got sidetracked by something promising instant gratification.

Texas Cookie

I found this one on a blog called Thibeault’s Table, where Ann Thibeault had adapted it from a book called Lee Bailey’s Good Parties.

The best I can describe these is like pecan pie in blondie form. With all the sugar I worried they’d be too sweet, but they’re just right thanks to the nuts which balance things out. Ann from Thibeault’s table added the chocolate chips and I wouldn’t have these any other way, but if you are a pecan purist then I can see going without. These were great, a surprise hit with the kids, and I’d definitely make them again.

This half version makes a 9 inch pan. For the full batch, double and use a 15×10 inch jelly roll.

Texas Cookies

Texas Cookies
Prep time
Cook time
Total time
Texas Cookies
Recipe type: Dessert
Serves: 16
  • 1/2 cup all purpose flour (2.25 oz)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1 cup firmly packed brown sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla
  • 1 cup pecans, toasted and chopped
  • 1 cup (more or less) dark or semi-sweet chocolate chips
  1. Preheat oven to 350. Toast the pecans (if you haven’t already) by laying them on a cookie sheet and baking for about 8to 10 minutes. Chop them.
  2. Line a 9 inch square pan with foil and spray foil with cooking spray or rub with butter.
  3. Thoroughly mix together flour, baking powder and salt. Cream the butter and sugar on high speed. Reduce speed slightly and beat in the egg. Add the vanilla. Add the flour mixture and stir until it’s blended in.
  4. Spread the mixture evenly in the pan. Sprinkle with nuts and most of the chocolate chips. Bake for about 20 minutes or until cookies are almost set. Do not overbake.
  5. Remove from oven and sprinkle remaining chips over hot bars. Let cool completely. Lift foil from pan, set bars on a cookie sheet and score into 12 or 16 bars.

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  1. says

    These look positively scrumptious! Good luck with your Danish. I tried that a few years ago and had the best luck when I used Lurpak butter.

  2. says

    This is cookie after my own heart! I agree, however, from looking at the recipe, that the amount of sugar seems overwhelming in relation to the other ingredients. You did say that you found them not too sweet, so I guess somehow the sugar doesn’t stand out so much in the finished product. I’ll bookmark this one for a try soon.

  3. says

    did you ever go to denmark while at epcot and try those danishes liked i said? i hope so, they are the best in the world and i have been trying to duplicate them for a while–no luck so far.

  4. Lexi Cotcamp says

    Hi there!
    This is my first comment on your blog, but I’ve been reading for awhile.

    I experimented with a danish dough awhile back to make bearclaws, and it turned out wonderful! Let me you if you’d like the link to the recipe (it’s a hilarious read in addition to a fabulous recipe!) 🙂


  5. Laura L says

    I made these this afternoon. I did the double recipe (10 x 15 jelly roll pan) and only put chocolate chips on half. I actually preferred the ones without the chocolate – great pecan flavor. I didn’t find them too sweet at all. I like that they are relatively thin.

  6. says

    Laura, thanks for the review!

    I am storing mine in the refrigerator and have been enjoying them slightly chilled. I do like the chips, though ;).

  7. says

    LOLOL… you remind me of me. Looking for something, then getting sidetracked. And for the record, one of these days I AM going to make danish pastry from scratch!

  8. says

    I made these last night, doubled the recipe, but forgot that it should be in a jelly roll pan and baked them in a 9″ x 13″ one. They took around 30 minutes to bake; I was a little worried about them when they came out- edges rose, middle sank-and I was worried that I overbaked them. But they are really good. I actually like the edge pieces the best and they make me think of something… but I’m not sure what. Not pecan pie, but some other bar recipe…

  9. says

    Jen, yes. They are supposed to be really thin. I am used to using the 13×9 inch pan too and rarely pull out the jelly roll, but I think the 15×10 inch jelly roll is a better option. Still, it’s good to hear yours turned out even though they were thick. And I guess you could still use the 13×9 inch pan in the future, but maybe discard a little of the dough and keep the base thin.

    I liked these so much I feel like making them again! I gave most of mine away and saved a few, but I wish I’d stashed some in the freezer.

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