Chocolate chips are a classic, but these white chocolate chip pecan cookies are an amazing spin on a classic favorite. Soft, chewy, white choclate-y cookies that just melt in your mouth with a sweet crunch.
There's nothing quite like biting into a warm, freshly baked chocolate chip pecan cookie. The crispy outer layer, chewy center, and crunchy bits of pecans and white chocolate make this classic cookie an irresistible treat for any occasion.
In this blog post, I'll be sharing my go-to recipe for making these delicious cookies.
If a dog is a man's best friend, than these pecan white chocolate chip cookies are his girl's.
I really don't know what the two have to do with each other. But what I do know is these Chocolate chip pecan cookies are my best friend, particularly in the holiday months.
Who am I kidding? They're my favorite on any day.
But there are a few things that are staples in my holiday palette; pumpkin (check out these pumpkin oatmeal chocolate chip cookies if you love a good cookie), white chocolate (this peppermint white chocolate hot chocolate is a fav around here), sweet potatoes (ever had sweet potato biscuits? You should def try them), and eggnog (and whew this eggnog pound cake never disappoints).
These white chocolate pecan cookies I actually stumbled on making after making my first attempt at making regular ol' homemade chocolate chip cookies.
That's how it usually happens for me. I taste something and think “this would be great if I add x, or substitute z.”
I decided to replace milk chocolate chips with the better tasting white chocolate. Yea I said it! And add pecans. Because I love a chocolate chip cookie with the added texture of nuts. And I usually have pecans on deck.
So today, I am sharing a Kenya Rae scratch made stumbled on recipe.
And the good news is there are more cookies in this basket. I have collaborated with Natasha from Houseful of Nicholes for a cookie hop called #HousefulofCookies!
You can find other cookie recipe inspiration all right here!
Houseful Of Nicholes – Slow As Molasses Cookies
A Crafty Spoonful – Chocolate Peanut Butter Crinkle Cookies
A Real Urban Mom – Chocolate Chip Cookies
Divas With A Purpose – Houseful Of Cookies 2017
Everyday Party Magazine – Simple Caramel Cream Sugar Cookies Swirls
Fab Haute Mama – Belgian Waffle Cookies
Good Girl Gone Redneck – Perfect Holiday Saltine Toffee Treat
Happily Homegrown – Old Fashioned Hermit Bar Cookies
Honest & Truly! – Triple Chocolate Dipped Cookie
I am the Maven® – Moldy Mice Cookies
Keep Calm & Teach Fifth Grade – Winter Wonderland Sugar Cookies
Kenya Rae – Pecan White Chocolate Chip Cookies
Mom On The Side – Hopscotch Crunchies Holiday Cookies
More Than Thursdays – Mint Surprise Sugar Cookies
Our Crafty Mom – Houseful Of Cookies 2017
Peyton’s Momma – Houseful Of Cookies 2017
Simplify Live Love – Double Chocolate Pomegranate Cookies
Teachable Mommy – 3 Ingredient Peanut Butter Cookies
The Analytical Mommy – Favorite Lactation Cookie Recipe
The Biswolds – White Chocolate Chip Toffee Cookies
We’re Parents – Cranberry Cheesecake Cookies
Interested in Making Pecan White Chocolate Chip Cookies Later? Use The Pin Button Below To Save on your favorite cookie board
Pecan White Chocolate Chip Cookies Recipe
Ingredients
- 1 stick of salted butter (softened)
- 1/2 cup Sugar
- 1/4 cup Brown sugar (I use light brown)
- 1/4 teaspoon salt
- 1 1/2 cups All Purpose Flour
- 1/2 teaspoon baking soda
- 1 teaspoon Vanilla
- 1 egg
- 1/2 cup pecans (chopped)
- 1/2 cup chocolate chips
Instructions
- Heat the oven to 350℉.
- Using a hand or stand mixer combine the butter with the white and brown sugars.
- Add the egg and vanilla, mixing for only 30 seconds or so.
- Add in the flour, baking soda, and salt. Mixing with a spoon or your hands to form the dough.
- Then add the white chocolate chips and pecans and continue to mix with a spoon or hands until incorporated into the dough.
- Break the dough into medium balls and place on ungreased cookie sheet. Allowing them space to spread between each.
- Bake for 10-12 minutes depending on your oven.
- Only cook until the cookies have puffed up, don't appear like wet dough anymore, and are slightly golden.
- Remove from pan and let them cool for a few minutes before serving.
Notes
- For best results, use room temperature ingredients as they will combine more easily and evenly.
- Make sure not to over-mix the dough, as this can cause the cookies to become tough.
- If you prefer a softer cookie, bake them for slightly less time. If you prefer a crunchier texture, leave them in the oven for a couple of minutes longer.
- You can store any leftovers in an airtight container for up to a week, but they're unlikely to last that long!
Can you use unsalted butter instead?
If that is what you have on hand absolutely. I certainly have done it!
I’ve been making these for like 2 years now. This is my go-to recipe when I just want cookies that are absolutely delicious and easy to make! I’ve tried with different sugars, chocolates, nuts… They ALWAYS work for me. Pro tip: I always pop them in the fridge like 30min before baking. That way if my dough is a bit too sticky it becomes firmer without having to add too much flour (they stay fluffier!).
You’ve changed my life with this recipe, thank you!
You have made my day (maybe even week) with this comment. So glad that you love this recipe!