Deliciously Irresistible: White Chocolate and Pecan Cookies

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I stumbled upon these cookies while looking to use up some leftover ingredients in my pantry. I figured cookies would be the best way for both me and my roommates to enjoy them. The smooth sweetness of white chocolate pairs perfectly with the rich, nutty crunch of pecans, creating the ideal balance of textures and flavors. Whether you're baking for a special occasion or simply satisfying a craving, these cookies are sure to become a beloved favorite in your household.

Why White Chocolate and Pecan Cookies Are So Special

• You might be thinking, “Macadamia nut cookies, sure…but pecans? Really?” Trust me, the white chocolate pairs beautifully with the pecans.

• This combination creates the ultimate soft and chewy cookie, with the perfect balance of sweetness and texture. 

• What I love most about these cookies is how they manage to feel both festive and versatile. They're ideal for holiday gatherings but just as delightful to make any time of year. 

Follow These Steps to Make White Chocolate and Pecan Cookies

Whether you’re looking for a treat to bring to a party or simply something to share with friends and family, these cookies are perfect for any occasion! Let’s get baking. 

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. I love making big cookies so I find this recipe usually makes 6-8 cookies per batch, but if you’re making smaller cookies line two sheets with parchment to prepare to make about 24 cookies.  Note: I’ve found that using parchment paper is a game-changer when it comes to baking cookies. It ensures the cookies bake evenly and prevents excessive spreading.

2. In a large mixing bowl whisk together or use a hand mixer on medium speed to cream the butter and sugars together until light and fluffy. Note: For most of my recipes I do not have a preference for salted or unsalted butter. With that said, be careful to either emit or add salt based on which one you’re using. 

3. Add the egg and continue mixing. Note: You can either combine the egg into the butter and sugar mixture with your hand mixer or whisk. Sometimes, I like to whisk the egg in by hand because you have more control and lessen the risk of over mixing. 

   
   
   

   
   
   

4. In a separate smaller bowl, sift together flour, baking soda, and salt. Note: be careful here! Add salt if you’re using unsalted butter, but if your butter is salted do not. Also, I find when making cookies with additions sifting the dry ingredients ensures a smooth and chewy texture. 

5. Add the dry ingredients to the wet mixture and combine. Note: Leave a few streaks of flour during this step to help the chocolate chips and pecans not stick together in the next.

   
   
   
   
   

   
   
   
   
   

6. Fold in the white chocolate chips and pecans. Note: Using a rubber spatula during this step makes a difference. They make it easier to scrape any excess dough back into the bowl. If you're new to baking, folding in ingredients means using a spoon or a spatula to scrape the bowl and incorporating the additives evenly throughout.

7. Form dough balls on your baking sheet. A tip I’ve learned when making cookies is the bigger the better! I prefer to use a ¼ cup to scoop the balls of dough onto the sheets. They bake beautifully and look like they’re straight from a bakery! With that said, if you’re feeding a lot of people or prefer smaller cookies use a tablespoon and roll out balls onto your sheet. 

   
   
   

   

   
   
   

8. Bake for around 11 minutes. Keep an eye on the cookies to make sure they’re not getting overcooked. I’ve found that these cookies tend to puff up a bit in the center so as long as the edges are a golden brown they should be cooked all the way through!

After the cookies are done baking, pull them from the oven and top with more white chocolate chips and pecans. Allow the cookies to cool and enjoy!

Recipe Notes:

• Salted versus Unsalted Butter: Use whatever you have on hand! Like I said earlier I’ve found it really only makes a difference if you’re not careful to make sure you don’t add too much salt. 

• Which brown sugar do I use?: Again, whatever you have on hand works. Usually when I make cookies I notice no difference in the texture or flavor of the cookie whether I use dark or light brown sugar. Use whichever you prefer! 

• To Toast or Not to Toast: Toasting the pecans before adding to the dough can enhance the flavor. It’ll amp up the nutty flavor. Not necessary, but if you’re interested, heat a medium pan over medium heat, add the pecans, and let them heat up for about 8 minutes. Stirring occasionally. 

• Sea Salt: Adding sea salt to my baked goods is one of my favorite things to do. It elevates the flavors and enhances sweetness. With that said, I don’t usually add it to these cookies because I think the pecans add enough flavor. 

Comment below if you give this recipe a try! Also, message me if you’ve discovered your own tips and tricks for making White Chocolate and Pecan Cookies. 

Follow me on Instagram @salty_and_sweet_creations for more delicious recipes and to interact with me! 

Looking for some more delicious cookie recipes? Check out these amazing baker's Easy Sugar Cookies  and The Best Chocolate Chip Cookie Recipe.

White Chocolate and Pecan Cookies

servings: 6 large cookies

prep time: 20 minutes  cook time: 11 minutes

total time: 31 minutes

These White Chocolate and Pecan Cookies are the perfect combination of creamy sweetness and nutty crunch. Made with simple pantry ingredients, this recipe turns leftover supplies into a delightful treat that’s sure to please everyone!

Ingredients:

• 1 1/4 cups (180g) all purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup, one stick softened butter

• 1/2 cup (100g) granulated sugar

• 2 tablespoons (22g) brown sugar

• 1 large egg

• 1 cup white chocolate chips

• 1 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper and set aside.

2. Beat butter and sugars together on medium speed in large bowl until light and fluffy.

3. Beat in egg until combined. Set aside.

4. Sift flour, baking soda, and salt into smaller bowl.

5. Add dry ingredients into wet and mix until combined, leave some streaks of flour.

6. Fold in white chocolate chips and pecans, don't over mix.

7. Using 1/4 measuring cup scoop dough onto prepared baking sheet.

8. Bake for 11 minutes. When edges are golden brown take them out and top with more white chocolate chips and pecans.

Notes:

• For perfectly round cookies, take a large cup, place it over the hot cookies, and gently move it in circular motions to round them out.