Easy White Chocolate Pecan Cookies A Simple Delicious Recipe

These easy white chocolate pecan cookies offer a comforting simplicity with a soft, chewy interior, creamy white chocolate, and earthy pecans. They are perfect for impromptu baking, holiday gatherings, or as a thoughtful homemade gift.

Equipment

• Electric mixer
• Large mixing bowl
• Medium bowl
• Whisk
• Spatula
• Cookie scoop (optional)
• Baking sheets
• Parchment paper
• Wire rack

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces high-quality white chocolate chips or chopped white chocolate bar
• 1 1/2 cups chopped pecans, divided (1 cup for dough, 1/2 cup for topping)
• 1/2 cup walnut halves (optional, for topping)

Instructions

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light, fluffy, and well combined (about 2-3 minutes). Scrape down the sides of the bowl as needed.
3. Beat in the large eggs one at a time, mixing well after each addition. The mixture might look a little curdled at first, but keep mixing until it smooths out.
4. Stir in the vanilla extract until fully incorporated.
5. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; stop as soon as no streaks of dry flour are visible.
7. Gently fold in the white chocolate chips and 1 cup of the chopped pecans using a spatula, distributing them evenly without crushing.
8. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, gently press a few additional chopped pecans or a walnut half onto the top of each cookie.
9. Bake for 9-12 minutes, or until the edges are lightly golden brown and the centers are just set but still look soft.
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes.
11. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3-5 days, or freeze for up to 2-3 months. You can also freeze raw dough balls for up to 3 months. To reheat, microwave for 10-15 seconds or warm in a 275°F (135°C) oven for 5-7 minutes. Variations include substituting other nuts, adding dried cranberries, or sprinkling sea salt on top.

Nutrition

Calories: 230kcal · Protein: 3g · Carbohydrates: 28g · Fat: 13g · Fiber: 1g · Sodium: 120mg