Salty and sweet is the best combination to bite into and these The Ultimate White Chocolate Pecan Cookies are a salty sweet flavor burst. A perfect alternative to a classic chocolate chip cookie and loaded with white chocolate chunks and chopped pecans, this cookie is big in size and flavor.
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There is always room for more cookies in my life and I have created a new favorite that you will love as much as my Chocolate Chip Pecan Cookies or the popular Bakery Style Chocolate Chip Cookies.
The Ultimate White Chocolate Pecan Cookie is big in size and in flavor made with a combination of light brown sugar and granulated sugar and loaded with chopped white chocolate and pecan pieces. If there is any hesitation for white chocolate, I promise you this cookie will change your mind.
Ingredients
Unsalted Butter Creating a delicious flavor for the cookies, butter is creamed together with sugar and is best used at room temperature
Sugar I prefer to mix up light brown sugar and granulated sugar in my cookie recipes.
Large Egg Using one egg in this cookie recipe will serve as the fat and will give the baked cookie a rich flavor and a chewier texture
Baking Soda The leavening agent in these cookies that will also create a soft and fluffy texture
White Chocolate The star of the cookie, white chocolate adds a delicious creamy flavor and perfectly paired with chocolate pecans. Chop the white chocolate to create large chunks that will be folded throughout the dough
Pecans Adding a nutty flavor and the perfect crunch, chopped pecans just what this cookie needs
Step-by-Step Instructions
Dry Ingredients In a medium bowl combine the flour, baking soda and salt; set aside (Step 1)
Cream Together In a mixing bowl with paddle attachment combine the unsalted butter, light brown sugar and granulated sugar and cream together until smooth and creamy and pale in color. Add the egg and vanilla extract and continue mixing on low speed until combined; scrape down the sides in between mixing and slowly add the dry ingredients to the butter mixture and mix until ingredients are incorporated (do not over-mix) (Step 2)
Fold Using a spatula, fold the chopped white chocolate and chopped pecans into the cookie batter (Step 3)
Scoop Scoop the cookie dough into 3 ounce cookie dough balls and place on a parchment lined baking sheet (Step 4)
Chill Wrap the baking sheet with plastic wrap and refrigerate for 3-4 hours or overnight
Bake Once the cookies are chilled, preheat oven to 350 degrees F and separate cookies onto parchment lined baking sheets approximately 4 inches apart (fitting only 4 cookies per baking sheet) and bake the cookies for 12-14 minutes, the cookies will be light golden on the edges
Cool & Enjoy Allow the cookies to cool completely before removing them from the baking sheets, serve and Enjoy!
Expert Tips and FAQ's
Room Temperature One of the most important things when baking cookies is making sure that all ingredients are at room temperature. This is so helpful when combining all the ingredients and will allow you to cream the butter perfectly
Chill The Dough Some cookie dough recipes don’t require you to chill the dough, but this one does. It is very important not to skip this step or your cookies bake and be a totally different texture
Chop The Chocolate White chocolate chips are perfectly fine to fold into this cookie dough, but I love using blocks of chocolate or white chocolate disks and then roughly chopping them up. The chocolate is left in larger chunks for a gooey chocolatey piece in every bite
Space the Cookies Out When baking cookies the most important thing is to give them room to grow in the oven. The last thing you want is for them all to collide into one big cookie
Yes! We always need cookie dough on hand so freeze the cookie dough balls to be prepared at all times. Once the cookies are scooped, refrigerate the dough balls for a few hours to get hard. Place the cookie dough balls into zip lock bags and freeze them until you are ready to serve. Remove the dough from the freezer and allow them to thaw in the refrigerator over night or on the counter for a few hour before you are ready to bake them.
Recipe Variations
This is a great cookie dough base so feel free to change it up to make a more classic style chocolate chip cookie or be creative with your favorite flavors
- Semisweet Chocolate Chips
- Butterscotch Chocolate Chips
- Chopped Walnuts
More Cookies You Will Love
White Chocolate Pecan Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 1 Cup (2 sticks) Unsalted Butter Room Temperature
- ¾ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Large Egg Room Temperature
- 1 Teaspoon Vanilla Extract
- 1 Cup White Chocolate Chopped
- ½ Cup Pecans Chopped
Instructions
- In a medium bowl combine the flour, baking soda and salt; set aside
- In a mixing bowl with paddle attachment combine the unsalted butter, light brown sugar and granulated sugar and cream together until smooth and creamy and pale in color
- Add the egg and vanilla extract and continue mixing on low speed until combined; scrape down the sides in between mixing
- Slowly add the dry ingredients to the butter mixture and mix until ingredients are incorporated (do not overmix)
- Using a spatula, fold the chopped white chocolate and chopped pecans into the cookie batter
- Scoop the cookie dough into 3 ounce cookie dough balls and place on a parchment lined baking sheet
- Wrap the cookies with plastic wrap and refrigerate for 3-4 hours or overnight
- Once the cookies are chilled, preheat oven to 350 degrees F and separate cookies onto parchment lined baking sheets approximately 4 inches apart (fitting only 4 cookies per baking sheet)
- Bake the cookies for 12-14 minutes, the cookies will be light golden on the edges
- Allow the cookies to cool completely before removing them from the baking sheets
- Serve and Enjoy!
Nutrition
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