White Chocolate Pecan Cookies

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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.

Cookies piled up on a cookie sheet with a small measuring cup full of pecans and another full of chopped white chocolate.

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

  1. 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.
  2. Add the egg and vanilla extract and continue mixing on medium speed for another minute or so, until the dough becomes nice and smooth.
  1. Then, whisk the dry ingredients, the flour, baking soda, and sea salt together in a separate bowl.
  2. 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.
  1. Lastly, fold in the chopped pecans and chopped white chocolate, and give it a good stir to evenly incorporate both.
  2. 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).
  1. 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.
  2. 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.
Cookies laying on a cookie sheet with a small measuring cup full of pecans and another full of chopped white chocolate.

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.

A cookie broken in half to show the inside texture piled up on cookies laying on a cookie sheet.

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 cookie laying on top of other cookies showing the details of the top of the cookie.

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.

Cookies piled upon a baking sheet.

White Chocolate Pecan Cookies

By: Kristine Underwood
A warm and cozy brown sugar based cookie, loaded with smooth white chocolate and crunchy pecans. These soft and chewy cookies will become a Christmas favorite.
5 from 18 votes
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course Sweets & Dessert
Cuisine American
Servings 24 cookies
Calories 120 kcal


  • 1/2 cup butter, unsalted ((room temperature))
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 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.


Make sure to read the cookie baking tips to get answers to common questions about baking cookies.


Serving: 1 cookieCalories: 120kcalCarbohydrates: 14gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 108mgPotassium: 35mgFiber: 0.4gSugar: 8gVitamin A: 130IUVitamin C: 0.04mgCalcium: 14mgIron: 0.5mg
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Recipe Rating


  1. These were so good I have eaten them morning, noon and night! I especially love the addition of the white chocolate…it’s so lush! Such helpful baking tips too!5 stars

    1. Hahaha! Thank you so much, Lori. I’m so glad you found them helpful! Happy holidays, my friend.

  2. These white chocolate pecan cookies are delicious! Perfect with a glass of milk.5 stars

    1. Thank you so much, Biana! Haha, I totally agree – a glass of milk or a nice hot cup of coffee – TOTAL WIN!

  3. I made these yesterday as part of my Christmas cookie baking marathon. They are so, so wonderful! Toasting the pecans really does add a nice flavor, and they came out perfectly soft and chewy.5 stars

    1. Love, love, love! Thank you so much, Amanda! Oh my gosh, toasting the pecans is a game changer!

  4. What an incredible combination for a cookie. These taste amazing.5 stars

    1. Thank you so much, Dannii! I’m so glad you enjoyed them. Happy holidays!

  5. I love how quick and easy this is to make!! Everyone loved it!5 stars

  6. Gina Abernathy says:

    You had me at white chocolate and pecans! My favorite combo and these cookies did not disappoint! Very good!5 stars

    1. Thank you so much, Gina! Haha, they’ve become one of my favorites too. Happy holidays!

  7. These cookies are absolutely delightful, with the perfect balance of sweetness and crunch. Highly recommended!5 stars

    1. Thank you so much Gianne! I appreciate the recommendation so much!

  8. These were fantastic! Never used pecans in cookies before and now I’m questioning my life’s decisions, lol. Thanks for the awesome cookie recipe!5 stars

    1. Hahahaha Dana, that’s so funny! But honestly, HOW have you never put pecans in a cookie before? Well, regardless – welcome to the world of pecan cookies. I’m thrilled you loved the cookies!

  9. Whipped up a batch of these for an afternoon treat, and they did not disappoint! Quick, easy and delicious; the best way to cure my sweet tooth, indeed!5 stars

    1. This is perfection, Sara! I’m so glad to hear it. I appreciate the 5 star review very much!

  10. Absolutely delicious; thank you for this fantastic recipe! Very straightforward and easy to make. I will make it again!!5 stars

    1. Oh my gosh, YOU BET Suja! Thank you for giving them a try. I’m really glad you loved them too!

  11. I just baked these white chocolate pecan cookies, and they’re heavenly! Crunchy pecans and sweet white chocolate, perfection!5 stars

    1. Thank you so much Kim! They’re one of my all-time favorites too. Really glad you enjoyed them!

  12. Make sure your sea salt is finely ground, and maybe crush it some or just substitute with regular salt. I made the mistake of trusting the grinder and it ended up causing the sea salt not to disperse as well as it should. I could taste salty parts. Also, had to cook longer than recommended, I cooked mine for 12 minutes before they were done enough to not be dough in the center.