Even though these cookies are actually a variation of my favorite Chocolate Chip Cookies, Pecan White Chocolate Cookies are worthy of their very own spot on Living on Cookies. They taste like much more than a variation on Chocolate Chip Cookies. The pecans toast while the cookies are baking, enhancing the caramel flavors of the cookie and the white chocolate chunks provide the perfect amount of sweetness.
Pecan lovers, make these cookies ASAP. Even if you’re not the biggest fan of white chocolate, I would still urge you to give these a try. The white chocolate doesn’t play the starring role here; the pecans are what make these cookies special.
Pecan White Chocolate Cookies
- ½ cup (120 g) margarine room temperature
- ½ cup (120 g) butter room temperature
- 1 cup (220 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract or 1 packet vanilla sugar
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 ½ cups (350 g) all-purpose flour
- 1 ½ cups (165 g) roughly chopped pecans
- 1 ½ cups (200 g) white chocolate chunks
Preheat oven to 350°F (170°C).
Using a mixer with the paddle attachment, beat the margarine and butter together for about 30 seconds. Add brown sugar, granulated sugar, eggs, vanilla, baking soda, salt and 1 ¼ cups of the flour and beat until thoroughly combined (for about 1 minute), pausing once to scrape the sides of the bowl. Beat in the remaining 1 ¼ cups flour. Stir in pecans and white chocolate chunks.
Drop dough mounds of about 1 inch (2.5 cm) in diameter onto an ungreased baking tray. Bake at 350°F (170°C) for about 10 minutes, until edges are firm and starting to brown and the centers are no longer shiny. Cool on baking tray for 2 minutes then carefully loosen cookies from the tray and move them to wire racks to cool. Store in an airtight container at room temperature for up to three days or in the freezer for up to one month.
Recipe adapted from Better Homes and Gardens New Cookbook.