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.
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!
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!