Pecan and White Chocolate Chip Cookies Recipe

Nothing beats the aroma of freshly baked cookies wafting through your kitchen. If you’re a fan of chewy, nutty, and sweet treats, then these Pecan and White Chocolate Chip Cookies are just what you need! The combination of buttery toasted pecans and creamy white chocolate chips creates an irresistible texture and flavor. Whether you’re baking for a holiday, a special occasion, or just craving something sweet, this recipe is guaranteed to satisfy.

Why You’ll Love This Recipe

1. Perfectly Chewy Texture – A balance between crisp edges and a soft, gooey center.
2. Nutty and Sweet Harmony – The toasted pecans add crunch, while the white chocolate provides a creamy contrast.
3. Simple Ingredients – Everything you need is likely already in your pantry!
4. Customizable – Easily swap out ingredients to match your preferences.

Ingredients for Pecan and White Chocolate Chip Cookies

Before we dive into the step-by-step instructions, let’s gather everything we need.

Dry Ingredients:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Wet Ingredients:

• 1 cup unsalted butter (softened)
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract

Mix-ins:

• 1 cup pecans (coarsely chopped)
• 1 ½ cups white chocolate chips

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.

2. Prepare the Dry Ingredients

In a medium-sized bowl, whisk together:

• Flour
• Baking soda
• Salt

Set aside.

3. Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat:

• Softened butter
• Brown sugar
• Granulated sugar

Mix on medium speed for about 2 minutes until the mixture becomes light and fluffy.

4. Add Eggs and Vanilla

• Beat in the eggs one at a time, ensuring each is fully mixed before adding the next.
• Stir in vanilla extract for added depth of flavor.

5. Combine the Dry and Wet Ingredients

• Gradually add the flour mixture to the wet ingredients.
• Mix on low speed until just combined (avoid overmixing to keep the cookies soft and tender).

6. Fold in Pecans and White Chocolate Chips

• Gently fold in chopped pecans and white chocolate chips using a spatula.
• Ensure even distribution throughout the dough.

7. Scoop the Dough

• Use a cookie scoop or tablespoon to drop cookie dough onto the prepared baking sheets.
• Space the cookies 2 inches apart, as they will spread slightly.

8. Bake to Perfection

• Bake for 10-12 minutes, until the edges are golden brown and the centers appear set.
• The cookies will continue to cook slightly after being removed from the oven.

9. Cool and Enjoy

• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Baking Tips for the Best Pecan and White Chocolate Chip Cookies

To make your cookies even better, follow these pro tips:

1. Toast the Pecans for Extra Flavor

Toasting pecans enhances their natural nuttiness. Here’s how:

1. Preheat the oven to 350°F (175°C).
2. Spread the pecans on a baking sheet.
3. Bake for 5-7 minutes, stirring halfway through.
4. Let them cool before adding to the dough.

2. Chill the Dough for Thicker Cookies

If you prefer thicker cookies, refrigerate the dough for 30 minutes before baking. This prevents excessive spreading.

3. White Chocolate Substitutions

Want to experiment? Swap out the white chocolate chips for:

• Milk chocolate chips (for a classic taste)
• Dark chocolate chips (for a rich, less-sweet version)
• Caramel chips (for an extra indulgent treat)

4. Make-Ahead and Freezing Tips

• To store baked cookies: Keep them in an airtight container at room temperature for up to 1 week.
• To freeze cookie dough: Form dough balls and freeze them on a baking sheet before transferring to a zip-top bag. Bake directly from frozen, adding 2 extra minutes to the baking time.

Serving Suggestions

These cookies are delightful on their own, but for an extra treat, pair them with:

• A glass of cold milk
• A hot cup of coffee or tea
• Vanilla ice cream for a cookie sandwich

Final Thoughts

These Pecan and White Chocolate Chip Cookies are the perfect balance of crunchy, chewy, and sweet. Whether you’re making them for a family gathering, a bake sale, or simply to treat yourself, they’re guaranteed to be a hit. Plus, with easy ingredient swaps and make-ahead options, you can customize them to fit your cravings.

Pecan and White Chocolate Chip Cookies Recipe

These delicious, chewy cookies are packed with the richness of toasted pecans and the creamy sweetness of white chocolate chips. Perfect for a cozy treat, these cookies combine crunchy, nutty flavor with a melt-in-your-mouth sweetness that will leave you coming back for more.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Equipment

• Mixing bowls (2)
• Hand mixer or stand mixer
• Measuring Cups and Spoons
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Ingredients

  

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter softened
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 ½ tsp vanilla extract
• 1 cup pecans coarsely chopped
• 1 ½ cups white chocolate chips

Instructions

 

• Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cookie removal.
• Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
• Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes, until light and fluffy.
• Add Eggs and Vanilla: Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract. Mix well until smooth.
• Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined. Avoid overmixing to keep the cookies tender.
• Fold in Pecans and White Chocolate Chips: Gently fold in the chopped pecans and white chocolate chips until evenly distributed throughout the dough.
• Scoop the Dough: Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheets. Space the cookies about 2 inches apart, as they will spread slightly while baking.
• Bake the Cookies: Bake for 10-12 minutes, or until the edges of the cookies are golden brown, and the centers look set. The cookies will continue to cook on the baking sheet once removed from the oven, so don’t worry if they seem soft in the middle.
• Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Toasting Pecans: For extra flavor, toast the pecans before adding them to the dough. Simply place them on a baking sheet in a 350°F (175°C) oven for 5-7 minutes, stirring halfway through.
Chilling Dough: If you want thicker cookies, chill the dough in the fridge for 30 minutes before baking. This will prevent excessive spreading.
White Chocolate Substitution: You can substitute the white chocolate chips with milk or dark chocolate chips for a different flavor combination.
Storage: Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the dough for later use, forming dough balls and freezing them on a baking sheet before transferring to a zip-top bag.
Enjoy these irresistibly delicious cookies with a glass of milk or your favorite hot drink!

Keyword Chocolate Chip Cookies Recipe