These white chocolate pecan cookies are soft and chewy with creamy white chocolate chunks and crunchy pecans. The pecans toast nicely in the oven as the cookies bake, giving them a nutty aroma and delicious crunch. Combined with the smooth sweetness of white chocolate, it’s a match made in heaven!
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✏️ Recipe creation
I'm a big fan of cookies, and I think white chocolate chips make everything better. Throw in some crunchy toasted pecans and you've got a dream cookie!
I've tried making these cookies a few different ways, and I usually like to use pecan halves for these cookies. It can leave some funky shaped lumps in your cookies, but I love the big crunchy pieces.
If you prefer smaller chunks to your cookies, you can chop up your pecans a little before adding them.
For the cookies pictured on this page, I’m sure you can tell I didn’t go for the neat and tidy approach… But they were still beautifully chewy and tasted divine.
🥘 Ingredients notes
- As with many of my baking recipes, I recommend starting with room temperature ingredients. This will improve the consistency and make it easier to mix the ingredients together.
- I prefer to use vanilla extract rather than vanilla essence, as it has a better stronger flavour. It’s a purer vanilla taste as it’s less processed than vanilla essence.
- My favourite chocolate chips to use in these pecan cookies is Callebaut white chocolate callets. They're fancy Belgium couverture chocolate and taste amazing!
- Always sieve your flour and baking powder. I used to be a bit lazy and skip this part, but it really makes such a difference to get you a lump-free mixture.
- When measuring your ingredients, I always recommend using weights rather than cups for greater accuracy. This is especially important for the amount of flour.
🍱 Storage
You can store your cookies in an airtight container. They should keep for up to 4 days stored at room temperature.
💭 Top tips
These are chewy cake-like cookies, so I like to make them thick. For this, I usually put them in the fridge or freezer for 30mins right before baking so that they don’t spread out as much.
For a truly neat cookie, you can roll the mix into a cylindrical log and slice off rounds. Again, I'd put these rounds in fridge or freezer for 30mins or so before you bake them. It will make the cookies looked polished and stay thick!
I like to use roasted (unsalted) pecans for this recipe, if yours are raw, you can toast them yourself on a lined baking tray for 15mins in a pre-heated oven at 150°C / 130°C (fan) / 300°F. Wait till these have cooled before adding them to your cookie dough.
♻️ Alternatives and substitutions
Why not be a bit decadent and add milk chocolate chips in too? You can swap out half of the white chocolate chips and replace them with milk chocolate chips to make your cookies a double chocolate joy!
Gluten-free option:
For a gluten-free version, you can swap the regular plain/all-purpose flour for a gluten-free plain/all-purpose flour blend of the same quantity.
I usually recommend swapping in a pre-mixed flour blend such as King Arthur's measure for measure flour or Freee from Doves Farm.
To be safe, always check your other ingredients for allergen warnings on the nutritional label, as they may have cross-contamination warnings.
🧁 Other goodies
If you're a bit of a cookie monster, why not check out these tasty cookie ideas:
If you love pecans, check out this collection of tasty pecan dessert recipes.
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📋 Recipe
White Chocolate Pecan Cookies
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Ingredients
- 125 g (½ cups) unsalted butter (softened at room temp.)
- 100 g (½ cups) light brown soft sugar
- 125 g (⅔ cups) caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 225 g (1¾ cups) self-raising flour (cake flour)
- ½ teaspoon salt
- 100 g (½ cups) white chocolate chips
- 100 g (1 cups) pecans (halves)
Instructions
- Pre-heat oven: 200°C / 180°C (fan) / Gas Mark 6 / 400°F
- Cream together the butter and sugars until smooth.
- Beat in the egg and vanilla.
- Sift in the flour and salt, stirring until combined.
- Add in the chocolate chunks and pecans, stirring through the dough.
- Roll the dough into balls slightly larger than a walnut size, and spread across baking trays lined with greaseproof paper. Put these into the fridge (or freezer for extra thickness) for 30mins.
- Bake the cookie dough balls in the oven for 8-10mins until lightly golden and depending on how gooey you like your cookie (they'll be less gooey the longer you bake for).
Notes
- If you like your cookies to look neater, refrigerate the balls of cookie dough for even longer than 30mins before baking or use the freezer instead.
- Can't finish a whole batch of cookies at once? Keep the balls of dough in the freezer for up to 2 months. Defrost for 1-2hrs in the fridge before baking.
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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