Imagine sinking your teeth into a massive, golden-brown cookie packed with creamy white chocolate chips and crunchy, buttery pecans that literally melt in your mouth! These aren't just ordinary cookies - these are GIANT cookies that will transform your baking game forever. Whether you're a serious cookie lover, a dessert enthusiast, or someone looking to impress friends and family, these White Chocolate Pecan Cookies are about to become your new obsession. Get ready for a baking adventure that promises pure, delicious indulgence in every single bite!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix the dough.
- Fold in the white chocolate chips and chopped pecans using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a large cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently press down on each cookie dough ball to slightly flatten, which helps create a more even spread during baking.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Use room temperature butter and eggs for smoother, more evenly mixed dough
- Don't overmix the cookie dough - this can lead to tough, dense cookies
- Use a cookie scoop for consistent size and professional-looking results
- Slightly flatten the dough balls before baking to encourage even spreading
- Allow cookies to cool on the baking sheet for 5 minutes to help them set
- For extra decadence, sprinkle some sea salt on top just before baking
- Store in an airtight container to maintain maximum softness and freshness
- Consider chilling the dough for 30 minutes before baking for thicker cookies
- Use high-quality white chocolate chips for the best flavor
- Let cookies cool completely before storing to prevent moisture buildup
Nutrition Facts
Calories: 420kcal
Carbohydrates: 48g
Protein: 5g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 70mg
