Well my friends, it’s finally almost Christmas and it’s time for, yet another, brand new cookie! I’ve actually been really excited about getting these white chocolate pecan cookies posted because they’ve worked their way into my top three Christmas cookies – they’re such a tasty, cozy little cookie. You’re going to absolutely love them.
The inspiration behind these cookies
In August, when I was busy baking all of my new fall recipes, one of the first recipes I posted was the chocolate chip pecan cookies and they were so good, I immediately wanted to try a white chocolate version. I, personally, really appreciate the silkiness that white chocolate has; it makes such a soft and sweet cookie. And this recipe right here, is so simple.
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The step-by-step instructions
- Start by creaming the butter, sugar, and brown sugar together for a couple of minutes until they’re evenly mixed, light, and fluffy. Don’t shortcut the mixing time here, my friends. Two minutes is good.
- Add the egg and vanilla extract and continue mixing on medium speed for another minute or so, until the dough becomes nice and smooth.
- Then, whisk the dry ingredients, the flour, baking soda, and sea salt together in a separate bowl.
- Add the flour mixture to the wet ingredients, and mix until no flour remains. I usually use the mixer until the dough starts to come together and then I switch to a spoon and stir by hand the rest of the way.
- Lastly, fold in the chopped pecans and chopped white chocolate, and give it a good stir to evenly incorporate both.
- Using a cookie scoop, scoop the dough onto prepared baking sheets 2-3 inches apart (depending on the size of your scoop, bigger cookies need more space to bake).
- Bake the cookies at 350 degrees for 9-ish minutes. I always recommend rotating the pan halfway through to ensure even baking; I know my oven is very uneven.
- Let the cookies sit on the baking sheet for a minute or two (reshape them if desired, by using the flat side of a spatula to round the edges out) before moving to a wire rack to cool completely, and enjoy.
Let’s talk about the cookies
Okay, this is my favorite part. The cookies! They’re made mostly with brown sugar, so you know what that means; they’re uber soft and chewy. These are not a crispy cookie, although they have a really nice crunch from the pecans (especially if they’re toasted, see below).
With a total of one cup of goodies mixed in, these cookies are loaded with silky white chocolate and crunchy pecans. And the combination of the two makes for one cozy cookie. They’re the definition of winter, in cookie form.
The 100% truth is, when they’re around, I literally can’t stop eating them. If you’re a coffee drinker, you must try one with coffee. You can thank me later.
How to toast pecans
Okay, now if you really want to dial up the coziness factor of these cookies, try toasting your pecans before you chop them up. Toasting the pecans adds flavor and crunch to the cookies.
- To toast pecans in the oven, preheat your oven to 350 degrees and place 1/2 cup pecan halves in a single layer on a lined baking sheet. Bake pecans for 5-10 minutes, shaking the pan halfway through to ensure the pecans don’t burn.
- To toast pecans on the stovetop, place 1/2 cup pecan halves in a medium size skillet. Toast pecans over medium heat for 2-5 minutes, shaking the pan after a minute or two to avoid burning. The pecans will darken slightly during toasting.
Remember to let your pecans cool completely before chopping them up or they’ll be too hot to handle (haha).
A few notes for the baker
- As per my norm, I recommend weighing your flour and sugars with a food scale. It really helps with getting the correct amount and ensuring the cookies come out how you expect.
- These cookies are best when they are just done. If they’re starting to brown, it’s time to take them out. If they get too brown, they’ll be dry and crunchy.
- I know it’s tempting, but don’t overestimate the amount of white chocolate and pecans you add to the dough. Too many goodies mixed in will stop the cookies from spreading out properly and they’ll be smaller, thicker, and lumpier.
- These cookies freeze really well. Just let them cool completely and place them in an airtight container (removing as much air as possible) and pop them in the freezer for up to 3 months. When you pull them out, they’ll be almost as fresh as the day they were baked.
Now for that recipe… And remember, if you love these cookies, make sure to let me know below.
White Chocolate Pecan Cookies
- 1/2 cup butter, unsalted (room temperature)
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup white chocolate, chopped (or white chocolate chips)
- 1/2 cup pecans, chopped (or toasted and then chopped)
- Preheat the oven to 350 degrees and line four baking sheets with parchment paper.
- In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer on medium speed for 2 minutes until light and fluffy.1/2 cup butter, unsalted, 1/4 cup sugar, 1/2 cup brown sugar
- Beat in egg and vanilla extract and continue mixing for an additional minute.1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and sea salt.1½ cups flour, 1/2 tsp baking soda, 1/2 tsp sea salt
- Add flour mixture to wet ingredients and mix until no flour remains, but avoid over-mixing the dough.
- Fold in chopped white chocolate and chopped pecans.1/2 cup white chocolate, chopped, 1/2 cup pecans, chopped
- Using a 2 TBS cookie scoop, scoop dough onto lined baking sheets 2 inches apart.
- Bake for 9 minutes, rotating the pan halfway through. Cookies will puff up slightly while baking, but will fall when cooling. Remove cookies from the oven as soon as the tops start to brown, avoid over-baking.
- Let cookies sit on the baking sheet for a minute or two before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.