White Chocolate Chip Pecan Cookies
These white chocolate chip pecan cookies bring a delightful balance of sweet white chocolate and toasty pecans, making them perfect for any occasion from potlucks to holiday gatherings.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Soften butter at room temperature but don’t let it melt.
- 1 cup brown sugar, packed Using slightly more brown sugar increases chewiness.
- 1/2 cup granulated sugar
- 2 large eggs For chewier cookies, consider using an extra egg yolk.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Can swap half the flour for whole-wheat for a heartier bite.
- 1 teaspoon baking soda
- 1/2 teaspoon salt Optional to sprinkle flaky sea salt before cooling.
- 1 cup white chocolate chips Press extra chips onto cookies for surface texture.
- 1 cup pecans, chopped Toast pecans lightly for enhanced flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, mixing well after each, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet, mixing just until no large streaks of flour remain.
- Fold in the white chocolate chips and chopped pecans with a spatula.
Baking
- Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden but centers still look a touch soft.
- Let cookies cool on the baking sheet for 3–5 minutes, then transfer to wire racks to cool completely.
Notes
For a dairy-free version, try using vegan butter and dairy-free white chocolate chips. Freeze baked cookies for up to 3 months and freeze dough to bake directly from frozen.