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.
Course Sweets & Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 9 minutesminutes
Total Time 19 minutesminutes
Servings 24cookies
Calories 120kcal
Author Kristine Underwood
Ingredients
1/2cupbutter, unsalted(room temperature)
1/4cupsugar
1/2cupbrown sugar
1egg
1tspvanilla extract
1½cupsflour
1/2tspbaking soda
1/2tspsea salt
1/2cupwhite chocolate, chopped(or white chocolate chips)
1/2cuppecans, chopped(or toasted and then chopped)
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.
Notes
Make sure to read the cookie baking tips to get answers to common questions about baking cookies.