20 Chinese Chews Cookie Recipes You’ll Love

There’s something irresistible about Chinese chews cookies—chewy, nutty, and perfectly sweet. Today, I’m sharing 20 variations you’ll absolutely love. From classic to creative twists, these recipes are perfect for any occasion. Let’s bake something amazing together!

Classic Date and Walnut Chinese Chews

Cradling a warm date and walnut chew in your hands feels like a quiet afternoon hug. The sweet, sticky dates and nutty walnuts meld together in a softly chewy bar that’s comforting and simple. This is the kind of treat you make when you want to slow down and savor something homemade.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the bars

• 1 cup chopped dates (about 6 ounces)
• 1 cup chopped walnuts
• 1 cup all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, letting it overhang on two sides for easy lifting.
2. In a medium bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
3. In a large bowl, beat the softened butter and brown sugar together with a wooden spoon until creamy and smooth, about 2 minutes.
4. Add the eggs one at a time, stirring well after each addition. Then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Take care not to overmix.
6. Fold in the chopped dates and walnuts gently until evenly distributed. The dough will be thick and sticky.
7. Spread the dough evenly into the prepared pan, pressing it into the corners with a spatula or your fingers lightly moistened with water.
8. Bake for 20 minutes, or until the edges are golden brown and the center is set but still soft to the touch. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Tip: For extra chewiness, pull them out a minute early.
9. Let the bars cool in the pan on a wire rack for 10 minutes, then use the parchment to lift them out. Cut into 16 squares while still warm, but let them cool completely on the rack before serving for the best texture.
10. Tip: Toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping to deepen their flavor. Another tip: Chop dates into small, uniform pieces so they distribute evenly and don't clump.

Holding one of these chews, you notice the perfect balance of sweetness from the dates and a gentle nutty crunch from the walnuts. The texture is soft and chewy, almost like a dense cookie, with a caramel-like richness. They’re lovely on their own or paired with a hot cup of tea on a quiet afternoon.

Coconut Macaroon Chinese Chews

Lately, I've been craving something tropical and chewy, something that feels like a little escape. These coconut macaroon Chinese chews are exactly that—simple, sweet, and full of toasted coconut flavor. They're the kind of cookie that makes you slow down and savor each bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the cookies

• 1 can (14 oz) sweetened condensed milk
• 1 bag (14 oz) sweetened shredded coconut (about 5 ½ cups)
• 1 teaspoon vanilla extract
• a pinch of salt

Instructions

1. Preheat your oven to 325°F. Line two baking sheets with parchment paper—this ensures easy cleanup and prevents sticking.
2. In a large bowl, pour in the entire can of sweetened condensed milk. Add the vanilla extract and a pinch of salt; stir gently to combine.
3. Add the shredded coconut to the bowl. Use a rubber spatula to fold everything together until the coconut is evenly coated. The mixture will be thick and sticky.
4. Scoop rounded tablespoons of the mixture—about 1.5 tablespoons each—and drop onto the prepared baking sheets, spacing them about 2 inches apart. (Tip: use a small cookie scoop to keep sizes uniform.)
5. Bake for 12 to 15 minutes, rotating the pans halfway through, until the edges turn golden brown and the tops are lightly toasted. (Tip: the bottoms brown quickly, so keep an eye on them.)
6. Let the cookies cool on the baking sheets for 5 minutes—they're very fragile when hot. Then transfer to a wire rack to cool completely. (Tip: if any stick, slide a thin spatula underneath.)

Here's the thing: these little chews are perfect for when you want something sweet but not overly rich. The outside gets beautifully golden and crisp, while the inside stays tender and chewy. Serve them with a cup of tea or a scoop of vanilla ice cream for a cozy treat.

Chocolate Chip Chinese Chews

Vaguely reminiscent of a chewy brownie but with a softer, fudgier bite, these Chocolate Chip Chinese Chews are the kind of bar you bake on a quiet afternoon when you want something sweet but not fussy. The dates melt into the batter, adding a caramel-like sweetness that pairs perfectly with the mini chocolate chips and crunchy walnuts.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chews

• 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pitted dates (about 6 ounces)
• 1/2 cup chopped walnuts or pecans
• 1/2 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth and no lumps remain. Let it cool for a minute so it doesn't scramble the egg.
3. Add the egg and vanilla, and whisk vigorously until the mixture is glossy and well combined.
4. In a separate small bowl, stir together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring with a spatula until just combined—don’t overmix, or the bars will be tough.
5. Fold in the chopped dates, walnuts, and mini chocolate chips until evenly distributed. (Tip: if the dates are sticky, toss them with a teaspoon of flour before adding to prevent clumping.)
6. Scrape the batter into the prepared pan and spread it evenly with a spatula. It will be thick; use a lightly wet spatula to smooth the top.
7. Bake for 22 to 25 minutes, until the edges are golden brown and the center is just set but still soft when gently pressed. (Tip: a toothpick inserted near the center should come out with a few moist crumbs, not raw batter.)
8. Let the pan cool completely on a wire rack—about 1 hour—before lifting the bars out and cutting into squares. (Tip: for clean slices, use a sharp knife and wipe it clean between cuts.)

Nestled between a slightly crisp edge and a tender, fudgy center, these chews are pure comfort. Serve them with a cold glass of milk or a dollop of whipped cream for a cozy dessert that feels both nostalgic and new.

Matcha White Chocolate Chinese Chews

When I first made these matcha white chocolate chews, I was looking for something that felt both comforting and a little special. They’re like a hug in cookie form—earthy matcha meets sweet white chocolate in a soft, chewy bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dough

• a cup of all-purpose flour
• a tablespoon of matcha powder
• half a teaspoon of baking powder
• a quarter teaspoon of salt
• half a cup of unsalted butter, softened
• half a cup of granulated sugar
• half a cup of packed brown sugar
• a large egg
• a teaspoon of vanilla extract
• a cup of white chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, matcha powder, baking powder, and salt until evenly combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract, beating until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain—overmixing can make them tough.
6. Fold in the white chocolate chips gently with a spatula.
7. For a chewier texture, chill the dough for 30 minutes; this helps prevent spreading and deepens the flavor.
8. Scoop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone—they’ll continue to set as they cool.
10. Let the chews cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Just out of the oven, they’re soft and fragrant with a delicate green hue. I love serving them with a cup of hot tea for an afternoon moment of calm.

Cranberry Orange Chinese Chews

Here, in the quiet of my kitchen, I find myself reaching for dried cranberries and a bright orange, craving something both tart and sweet. These Cranberry Orange Chinese Chews feel like a little secret, a chewy, citrusy bite that seems to capture the soft afternoon light.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest (from about 1 orange)
• 1 cup dried cranberries
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting — tip: parchment prevents sticking and makes cleanup a breeze.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2 minutes.
4. Add 1 large egg and 1 teaspoon vanilla extract, then beat until well combined.
5. Stir in 1 tablespoon orange zest until evenly distributed — tip: zest the orange just before using for the brightest flavor.
6. Gradually add the flour mixture to the butter mixture, stirring until just combined. Do not overmix.
7. Fold in 1 cup dried cranberries and 1 cup chopped pecans until evenly distributed.
8. Spread the dough evenly into the prepared pan, pressing it down firmly with a spatula or your fingers — tip: wet your fingers slightly to prevent sticking.
9. Bake for 12 minutes, or until the edges are golden brown and the center is set but still soft. The top should look slightly crackly.
10. Remove from oven and let cool completely in the pan on a wire rack, about 1 hour. This step is essential for clean cuts.
11. Once cool, lift the block out using the parchment overhang, then cut into 24 squares. Store in an airtight container at room temperature for up to a week.

Mellow orange and tart cranberry mingle with a buttery, chewy base, each bite offering a gentle crunch from the pecans. I love serving these as a little afternoon pick-me-up with a cup of tea, or wrapping a few in wax paper for a sweet surprise in a lunchbox.

Gluten-Free Almond Flour Chinese Chews

Zooming in on a quiet afternoon, I find myself craving something chewy and sweet, yet nourishing. These almond flour Chinese chews are that perfect little treat—soft, sticky, and made with just a handful of wholesome ingredients.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dough

• 1 1/2 cups almond flour
• 1/2 teaspoon baking soda
• a pinch of salt
• 1 large egg
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup chopped pitted dates

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 1/2 cups almond flour, 1/2 teaspoon baking soda, and a pinch of salt. (Tip: Almond flour can clump, so sift if needed for even distribution.)
3. In a separate bowl, beat 1 large egg with 1/4 cup honey and 1 teaspoon vanilla extract until smooth.
4. Fold 1/2 cup chopped pitted dates into the wet mixture. (Tip: If dates are dry, soak them in warm water for 10 minutes, then drain well before chopping.)
5. Add the dry ingredients to the wet and stir until a sticky dough forms. (Tip: The dough will be soft; chill for 10 minutes if it’s too sticky to handle.)
6. Using a small cookie scoop, drop rounded tablespoonfuls onto the prepared sheet, spacing 2 inches apart. Gently flatten each ball slightly.
7. Bake for 10-12 minutes, until edges are golden brown and centers are set. (Tip: They will firm up as they cool, so don't overbake.)
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Perhaps it's the way the dates melt into the honey, or the nutty whisper of almond flour, but each bite feels like a gentle hug. Serve them with a warm cup of tea on a lazy weekend—they'll disappear before you know it.

Salted Caramel Chinese Chews

There's something about a chewy bar that feels like a quiet hug, especially when it's balanced with salty caramel and toasted pecans. These Salted Caramel Chinese Chews have a soft, buttery crumb and little pockets of melted caramel that stretch with every bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Cookie Base

• a cup of butter, softened
• a cup of packed brown sugar
• half a cup of granulated sugar
• one large egg, at room temperature
• a teaspoon of vanilla extract
• a cup and a half of all-purpose flour
• a teaspoon of baking powder
• a pinch of fine sea salt

Mix-Ins & Topping

• a cup of caramel bits (like Kraft)
• a cup of chopped pecans
• a sprinkle of flaky sea salt for finishing

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving a slight overhang on two sides for easy lifting. Tip: Parchment makes cleanup a breeze and ensures the bars come out cleanly.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2 to 3 minutes. Tip: Use room-temperature butter for a smoother cream.
3. Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk the all-purpose flour, baking powder, and fine sea salt together. Gradually add the dry mixture to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
5. Fold in the caramel bits and chopped pecans using a spatula, distributing them evenly throughout the dough.
6. Spread the dough evenly into the prepared pan, pressing it gently into the corners. Tip: Wet your fingers slightly to prevent sticking.
7. Bake for 20 to 25 minutes, until the edges are golden and the center looks set but still soft — a toothpick inserted near the center should come out with a few moist crumbs. Avoid overbaking for that perfect chewy texture.
8. Remove from the oven and immediately sprinkle the flaky sea salt over the top. Let the pan cool on a wire rack for at least 30 minutes, then use the parchment to lift the bar slab out.
9. Allow the slab to cool completely on the rack before cutting into 24 bars. The caramel bits need time to firm up so they don't ooze out too much.

Let them cool completely before slicing—the caramel bits need time to set into those little pockets of sweetness. I love serving these with a hot cup of tea on a drizzly afternoon, when the salty-sweet crunch feels like a cozy secret.

Ginger Molasses Chinese Chews

Mornings like this, when the air is crisp and the kitchen feels like a sanctuary, call for a batch of these Ginger Molasses Chinese Chews. They're little spicy, chewy bites that warm you from the inside out, perfect for sipping tea or coffee.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves (optional but adds depth)
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup molasses
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup granulated sugar for rolling

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves (if using) until well combined.
3. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. Tip: make sure your butter is truly softened—not melted—for the best chew.
4. Beat in the molasses, egg, and vanilla until the mixture is smooth and homogenous.
5. Gradually add the dry ingredients to the wet, mixing on low speed just until combined. Tip: overmixing will develop gluten and make the cookies tough, so stop as soon as no streaks remain.
6. Place the granulated sugar in a small bowl. Scoop the dough into 1-inch balls (about a tablespoon each) and roll each ball in the sugar to coat evenly.
7. Place the sugar-coated balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes—the edges should be set but the centers will still look slightly soft and underdone. Tip: for the chewiest texture, pull them out when they still look a bit puffy in the middle.
8. Let the cookies cool on the baking sheet for 5 minutes to set up, then transfer them to a wire rack to cool completely.

Once they've cooled just enough, the first bite reveals a soft, chewy center with a warm kick of ginger and cinnamon. These cookies are perfect for dunking in a glass of cold milk or wrapping up as a homemade gift for someone special.

Peanut Butter Chocolate Chinese Chews

Between the afternoon lull and that quiet craving for something chewy, these peanut butter chocolate oats bars came together in my kitchen. They’re the kind of bake that feels like a hug—soft, nutty, with tiny pockets of melted chocolate.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, melted
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Mix-ins

• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, letting it hang over two sides for easy lifting.
2. In a large bowl, stir together the melted butter, brown sugar, and creamy peanut butter until smooth and glossy.
3. Crack in the egg and add the vanilla, then whisk until the mixture is light and well combined.
4. In a separate small bowl, whisk the flour, baking soda, and salt until evenly mixed.
5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until just combined. Tip: Avoid overmixing or the bars will be tough.
6. Fold in the oats and chocolate chips, reserving a handful of chips to press on top if you like.
7. Transfer the dough to the prepared pan and press it into an even layer using your fingertips. Tip: Lightly wet your fingers to prevent sticking.
8. Bake for 11–13 minutes, until the edges are set and lightly golden, but the center still looks slightly soft. Tip: The bars will continue to set as they cool.
9. Let the pan cool on a wire rack for 15 minutes, then lift out using the parchment and transfer to a cutting board. Cool completely before slicing into 16 squares.

Chewy from the oats, rich from the peanut butter, and dotted with chocolate—these bars hit that sweet-salty spot perfectly. Try serving them warm with a scoop of vanilla ice cream, or pack one in your lunch for a cozy midday treat.

Lemon Pistachio Chinese Chews

For those quiet afternoons when you need a little something sweet but not too heavy, these Lemon Pistachio Chinese Chews feel just right. They’re a cross between a soft cookie and a chewy candy, with bright citrus and nutty crunch in every bite.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Chew Base

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• a couple of drops of almond extract (optional, but lovely)
• 1 1/2 cups finely chopped pistachios (unsalted)

For the Glaze & Topping

• 1 cup white chocolate chips
• a splash of heavy cream or milk (about 2 tablespoons)
• extra chopped pistachios for garnish (about 1/4 cup)

Instructions

1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs until frothy. Stir in the lemon zest, lemon juice, vanilla extract, and almond extract if using.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined—don't overmix, or the chews will be tough.
5. Fold in the 1 1/2 cups of finely chopped pistachios. The batter will be thick and sticky.
6. Drop rounded teaspoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. (Tip: Use a small cookie scoop for even sizes.)
7. Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft and slightly underdone—they'll set as they cool. (Tip: Rotate the pan halfway through for even baking.)
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. (Tip: If they stick, run a thin spatula under them gently.)
9. While the cookies cool, make the glaze: In a small microwave-safe bowl, combine the white chocolate chips and a splash of heavy cream. Microwave in 20-second bursts, stirring each time, until melted and smooth.
10. Drizzle the white chocolate glaze over the cooled cookies. Immediately sprinkle with the extra chopped pistachios before the glaze sets.
11. Allow the glaze to fully set at room temperature, about 20 minutes. Store in an airtight container for up to a week.

Bright and buttery, these chews have a soft, tender crumb that gives way to a pleasing chew. Serve them with a cup of Earl Grey tea, or pack them in a little tin for a sunny afternoon outing.

Fig and Hazelnut Chinese Chews

Holding a warm, chewy cookie in my hands feels like a quiet act of self-care. These Fig and Hazelnut Chinese Chews are exactly that—a gentle indulgence for a cozy afternoon, marrying the earthy richness of hazelnuts with the sweet, jammy depth of dried figs.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup finely chopped dried figs (about 6 oz)
• 1/2 cup chopped hazelnuts, toasted
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted and cooled slightly
• a splash of milk (about 1 tablespoon, if needed)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, toss the chopped figs with a tablespoon of flour from the 1/2 cup—this helps prevent them from sinking in the batter.
3. In another bowl, whisk together the remaining flour, baking powder, and salt.
4. In a large bowl, beat the eggs and brown sugar together until thick and pale, about 3 minutes—this gives the cookies their chewy texture.
5. Stir in the vanilla and melted butter until smooth.
6. Fold in the flour mixture gently until just combined—don't overmix or the cookies will be tough.
7. Fold in the figs and toasted hazelnuts. If the batter seems too stiff, add a splash of milk to loosen it.
8. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, until the edges are golden and the centers are set but still soft to the touch. They will firm up as they cool.
10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Just a bite reveals a tender, almost fudgy center with bursts of fig and crunchy hazelnut bits. They're lovely with a cup of tea, or you can sandwich two with a smear of mascarpone for an extra-luxurious treat.

Double Chocolate Chinese Chews

Cocoa dusts the counter as I measure out the dark chocolate chunks, each piece promising a deep, fudgy bite. These Double Chocolate Chinese Chews are a meditation in chocolate—intense, chewy, and perfectly baked.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the cocoa powder, flour, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Tip: avoid overmixing to keep the chews tender.
6. Fold in the dark chocolate chunks until evenly distributed.
7. Spread the dough evenly into the prepared pan. Tip: slightly wet your hands to press the dough without sticking.
8. Bake for 10-12 minutes, until the edges are set and the center looks slightly soft. Tip: a toothpick inserted in the center should come out with moist crumbs.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before cutting into bars.

Holding a warm chew in my hand, I notice the crackled top giving way to a soft, fudgy interior. These are perfect with a cold glass of milk, or crumbled over vanilla ice cream for a decadent treat.

Pumpkin Spice Chinese Chews

There's something about the first cool day of fall that makes me want to bake something warm and spiced. These pumpkin spice chews are like a cozy hug—chewy, nutty, and just sweet enough. I love making a batch when I need a quiet moment in the kitchen.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, melted (about 1 stick)
• 1 cup dark brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder to give them a little lift
• 1/4 tsp salt
• 1 1/2 cups chopped pecans

Instructions

1. Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, letting it hang over two sides for easy lifting later.
2. In a large bowl, whisk together the melted butter and dark brown sugar until smooth and glossy. Let it cool for a minute so it doesn't cook the egg.
3. Add the pumpkin puree, egg, and vanilla extract to the bowl. Stir gently until everything is combined—no need to overmix, just a smooth batter.
4. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. (Tip: If you don't have pumpkin pie spice, mix 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, and a pinch of cloves.)
5. Pour the dry ingredients into the wet mixture. Fold with a spatula until just a few streaks of flour remain, then add the chopped pecans. Stir until evenly distributed—the dough will be thick and sticky.
6. Scrape the dough into the prepared pan and spread it evenly with the spatula. (Tip: Lightly wet your fingers or spatula to prevent sticking.)
7. Bake for 20 minutes, or until the edges are golden brown and the center is set but still soft to the touch. A toothpick inserted in the middle should come out with a few moist crumbs—not wet batter. (Tip: Overbaking will make them dry, so check at 18 minutes if your oven runs hot.)
8. Let the pan cool on a wire rack for 10 minutes, then lift the parchment to transfer the whole block to the rack. Cool completely before cutting into 24 small squares.

Really, these chews are perfect as-is, but I sometimes dust them with a little powdered sugar for a prettier presentation. They stay soft and chewy for days in an airtight container—if they last that long.

Sesame Honey Chinese Chews

Recently, I found myself craving something that felt both nostalgic and a little sophisticated—something chewy, nutty, and sweet without being cloying. These sesame honey Chinese chews, with their toasted sesame seeds, honey, and dates, became exactly that: a simple, humble cookie that tastes like a cozy afternoon.

Serving: 36 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup pitted dates (about 6 ounces), finely chopped
• 1/2 cup honey
• 1/4 cup unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup toasted sesame seeds (plus extra for rolling)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a small saucepan over medium heat, combine the chopped dates, honey, and butter. Cook, stirring often, until the butter melts and the dates soften—about 3 minutes. Tip: To avoid scorching, keep the heat medium-low and stir constantly.
3. Remove the pan from heat and let the mixture cool for 5 minutes. Then stir in the egg and vanilla until smooth.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Pour the date mixture into the dry ingredients and stir just until a soft dough forms. The dough will be sticky—that’s okay!
5. Spread the 1 cup of toasted sesame seeds on a plate. Scoop rounded teaspoonfuls of dough (about 1 inch) and roll each into a ball. Roll each ball in the sesame seeds to coat evenly. Tip: Lightly wet your hands if the dough is too sticky to handle.
6. Place the balls 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, until the edges are lightly golden and the centers are still soft. Tip: The cookies will look underdone when you take them out; they set as they cool on the sheet.
7. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The chews will firm up as they cool.

Keep a batch of these on your counter and you’ll find yourself reaching for just one more each time you pass by. The nutty sesame crust gives way to a tender, honey-sweet interior that’s almost like a date candy—perfect for packing in lunchboxes or crumbling over yogurt for a bit of crunch.

Blueberry Lemon Chinese Chews

Kind of a happy accident, these Blueberry Lemon Chinese Chews came together when I was craving something fruity and chewy but not too sweet. The dried blueberries add a concentrated pop of flavor, while the lemon juice brightens everything up. Baking them low and slow gives them that perfect, soft chew.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 14 minutes

Ingredients

• 1 cup dried blueberries (a couple of handfuls)
• 1/4 cup fresh lemon juice (about one lemon's worth)
• 1 cup sliced almonds (a generous cup)
• 1/2 cup unsalted butter, softened (one stick)
• 1 cup packed brown sugar (dark or light)
• 1 large egg (room temperature is best)
• 1 teaspoon vanilla extract (real, please)
• 1 1/2 cups all-purpose flour (spoon and level)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg, vanilla extract, and lemon juice until well combined. Tip: make sure your egg is at room temperature to prevent the batter from curdling.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain. Do not overmix—tip: this keeps the chews tender.
6. Fold in the dried blueberries and sliced almonds until evenly distributed. The dough will be stiff but sticky.
7. For easier handling, chill the dough in the refrigerator for 10 minutes. Then, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-14 minutes, until the edges are lightly golden and the centers are just set. Tip: the chews will continue to set on the sheet as they cool, so don't overbake.
9. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll be soft and chewy when cooled.

Each bite delivers a burst of tangy lemon and sweet blueberry, with the almonds adding a satisfying crunch. They're perfect for afternoon tea or a lunchbox treat.

Vegan Coconut Date Chinese Chews

Kindly, I find myself pulling out the last of the Medjool dates from the pantry, their sticky sweetness promising comfort. This batch of Vegan Coconut Date Chinese Chews feels like a quiet afternoon ritual, no rush, just the gentle hum of the oven warming the kitchen.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup rolled oats (gluten-free if needed)
• 1 cup pitted Medjool dates, roughly chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (optional, but a lovely touch)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Tip: Parchment ensures easy cleanup and prevents sticking without extra oil.
2. In a food processor, pulse the rolled oats for a few seconds until they resemble a coarse flour. Tip: Don't overprocess; you want a few tiny oat bits for texture.
3. Add the chopped dates, shredded coconut, melted coconut oil, maple syrup, vanilla extract, and salt to the food processor. Pulse until the mixture comes together into a sticky dough. Tip: If the dates are too dry, soak them in warm water for 10 minutes and drain before using.
4. If using chocolate chips, fold them in by hand after processing.
5. Scoop out tablespoon-sized portions and roll into balls. Place them on the prepared baking sheet, flattening slightly with your fingers.
6. Bake for 10-12 minutes, until the edges are golden brown. Tip: They'll still be soft when warm; let them cool completely on the sheet for a chewy texture.
7. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Really, these little chews are like a hug in cookie form—soft inside, slightly crisp at the edges, with the natural sweetness of dates and a whisper of coconut. I love tucking a few into a jar to gift to a friend, or simply enjoying one with a cup of tea as the evening settles.

Maple Walnut Chinese Chews

Baking these Maple Walnut Chinese Chews always feels like a quiet ritual. The air fills with warm maple and toasted nuts as you stir together simple ingredients, promising a chewy, sweet reward.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• a cup of chopped walnuts
• a half cup of pure maple syrup
• a teaspoon of vanilla extract
• a stick of unsalted butter, softened
• a cup of packed brown sugar
• a couple of large eggs
• a cup of all-purpose flour
• a half teaspoon of salt
• a quarter teaspoon of baking powder

Instructions

1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2. In a small bowl, mix together the flour, salt, and baking powder. Set aside.
3. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
5. Gradually add the flour mixture, mixing just until combined — don't overmix or the chews will be tough.
6. Fold in the chopped walnuts with a spatula until evenly distributed.
7. Spread the batter evenly into the prepared pan. It will be thick, so use an offset spatula or your fingers lightly dusted with flour.
8. Bake for 10 to 12 minutes, until the edges are golden brown and the center is just set. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
9. Allow the bars to cool in the pan for 10 minutes, then use the parchment to lift them out onto a wire rack to cool completely before cutting into squares.
10. For cleaner cuts, chill the bars for 30 minutes after cooling, then slice with a sharp knife.

Each bite of these chews has a soft, tender crumb with a deep maple flavor that lingers. Try serving them warm with a scoop of vanilla ice cream for a cozy dessert.

Cherry Almond Chinese Chews

You know those afternoons when you want something chewy and tart, a little nutty, and just sweet enough to feel like a treat? That's when I reach for these Cherry Almond Chinese Chews. They're a cross between a cookie and a bar, with a tender crumb and pockets of dried fruit and crunchy almonds.

Serving: 16 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon almond extract
• 3/4 cup dried cherries
• 1/2 cup slivered almonds

Instructions

1. Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, letting the edges overhang for easy removal.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
3. In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/4 cup packed brown sugar until light and fluffy, about 2 minutes.
4. Add 1 large egg and 1 teaspoon almond extract, beating until well combined. (Tip: Pure almond extract gives the best depth of flavor; avoid imitation if you can.)
5. Gradually add the flour mixture, mixing on low speed just until no streaks remain. Overmixing can make the chews tough.
6. Fold in 3/4 cup dried cherries and 1/2 cup slivered almonds using a spatula. (Tip: If your cherries are very dry, plump them in hot water for 10 minutes, then drain before folding.)
7. Spread the batter evenly into the prepared pan. It will be sticky—lightly coat your spatula with cooking spray to make it easier.
8. Bake for 20 to 22 minutes, until the edges are golden and the center is set but still soft. A toothpick inserted should come out with a few moist crumbs, not wet batter.
9. Let the pan cool completely on a wire rack, about 30 minutes. Then lift the parchment to remove the block, and cut into 16 squares with a sharp knife.

For the most satisfying texture, enjoy these chews the day they're made—the edges stay slightly crisp while the centers remain tender. Fragrant with almond and dotted with tart cherries, each bite is a balance of soft chew and nutty crunch. I love serving them with a cup of black tea for an afternoon pause.

Chai Spice Chinese Chews

Maybe it's the quiet hum of the kettle or the way cardamom lingers in the air, but these chai-spiced chews feel like a warm hug on a cool afternoon. I've been perfecting this blend of black tea and warm spices, and the result is a surprisingly chewy cookie that tastes like a cup of chai in solid form.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 1 tablespoon finely ground black tea (from about 2 tea bags)
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 cup chopped dried dates

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cardamom, cinnamon, ginger, cloves, black pepper, and finely ground black tea. Set aside.
3. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed until light and fluffy, about 2 minutes. (Tip: make sure your butter is truly softened, not melted, for the best chewy texture.)
4. Add the egg and vanilla extract to the butter mixture and beat until well combined, scraping down the sides as needed.
5. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until no streaks of flour remain. Be careful not to overmix, or the cookies will become tough.
6. Stir in the chopped walnuts and dried dates with a spatula until evenly distributed. The dough will be thick and slightly sticky. (Tip: if the dough is too sticky to handle, chill it in the fridge for 10 minutes.)
7. Scoop rounded tablespoons of dough (about 1 ½ tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart. I use a cookie scoop for even sizes, which helps them bake uniformly.
8. Bake one sheet at a time for 10 to 12 minutes, until the edges are set and just starting to brown, but the centers still look slightly soft and puffed. (Tip: the cookies will continue to set as they cool, so don't overbake—they should be chewy, not crisp.)
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the best texture, let them cool completely on the sheet — they'll firm up nicely without losing their tender chew. The cardamom and black tea linger on the palate, making each bite a cozy moment that pairs beautifully with a hot cup of chai or a simple glass of milk.

Apricot Coconut Chinese Chews

Gathered around my kitchen counter on a quiet Sunday, I found myself craving something chewy and sweet—but not too heavy. These Apricot Coconut Chinese Chews fit the bill perfectly, with their bright fruity flavor and tender coconut finish.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 13 minutes

Ingredients

• a cup of dried apricots, chopped into little pieces
• a cup of shredded coconut
• half a cup of sweetened condensed milk (or a generous drizzle)
• half a cup of all-purpose flour
• a quarter cup of granulated sugar
• a quarter cup of melted butter (just a nice pat)
• a teaspoon of vanilla extract
• a pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Chop the dried apricots into small bits—using kitchen shears makes this less sticky and keeps your hands clean.
3. In a large bowl, toss the chopped apricots with the shredded coconut so they're evenly mixed.
4. In a separate bowl, whisk together the flour, sugar, and salt until combined.
5. Stir in the melted butter, sweetened condensed milk, and vanilla extract until a soft dough forms.
6. Fold in the apricot-coconut mixture gently, just until everything is incorporated—don't overmix or the chews will be tough.
7. Drop rounded tablespoonfuls of dough onto the prepared sheet, spacing them about 2 inches apart so they have room to spread.
8. Bake for 12 to 14 minutes, until the edges are lightly golden but the centers still look a bit soft—they'll firm up as they cool, so don't overbake for the perfect chewy texture.
9. Let the chews rest on the pan for 5 minutes, then transfer them to a wire rack to cool completely. This short rest helps them hold their shape without falling apart.

Biting into one of these chews, the soft apricot and crunchy coconut threads mingle in a way that feels both familiar and tropical. They keep beautifully in an airtight tin, making them a lovely little gift—if you can resist sharing.

Conclusion

Hope you’re as excited as I am to try these chewy, irresistible Chinese chews! With 20 amazing recipes, there’s a perfect batch waiting for you. Drop a comment with your favorite and share this collection on Pinterest to spread the cookie love!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.