These White Chocolate Pecan Cookies are loaded with pecans, brown butter, and brown sugar! The cookies are soft and chewy with crisp edges. Using brown butter adds a strong gourmet flavour!
This recipe uses chopped pecans, brown butter, and white chocolate chips. Making cookies with brown butter helps deepen the gourmet flavours and pairs great with the pecans.
The sweet white chocolate and sea salt compliments the sweet and nutty tastes perfectly.
For more cookie recipes, try Hot Chocolate Cookies, Butterscotch Oatmeal Cookies, and Peppermint Chocolate Chip Cookies.
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Ingredients Notes
Here are a few notes about the ingredients being used. To see the full ingredients list and measurements, scroll to the recipe card below.
Butter – Unsalted butter works best. This will be melted and browned.
Dark brown sugar – This type of brown sugar carries more molasses than lighter brown sugars, which helps create a chewy dense cookie.
Eggs – Must be room temperature. Remove from refrigerator two hours prior to baking.
Pecans – I used these ones from Costco. Chop them up using a knife.
White chocolate chips – I used white chocolate chips. You can also chop up a good quality white chocolate bar.
Step by step instructions
Here is how to make and bake these White Chocolate Pecan Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 – Brown the butter: Heat butter in a saucepan on medium heat, first it will melt then it will foam. Continue stirring for the next 5-8 minutes. The bits on the bottom of the pan will turn golden brown and a nutty aroma will fill the room. Transfer into a glass cup and allow to cool to room temperature.
Step 2 – Whisk the wet ingredients: In a large bowl, whisk together cooled brown butter and brown sugar for 2 minutes. Add in egg, egg yolk, and vanilla and continue whisking until smooth.
Step 3 – Add the dry ingredients: Toss in flour, baking soda, and salt. Fold in gently using a spatula until just combined.
Step 4 – Mix in add-ins: Add in chopped pecans and white chocolate chips.
Step 5 – Scoop and bake. Scoop 6 cookies at a time on your baking tray.
Step 6 – Bake the cookies for 10 minutes until the edges are golden brown. They may appear underbaked in the center, but will continue to bake as they cool on the pan. Sprinkle flakey sea salt on top.
Cookies are best eaten fresh! Leave on the counter for 2-3 days. Enjoy!
Expert Baking Tips
- Cool the brown butter back down to room temperature before starting. Don’t let it solidify. Do this first so it can cool while you prep the rest of your ingredients!
- Do not overbake the cookies! They should be slightly underbaked straight out of the oven, then they will cool they’ll continue to set.
- Measure your ingredients by using a digital gram scale for the most accurate results.
FAQ
My cookies aren’t spreading!
This would mean there is to much flour. Shape the cookie into a flatter oval shape before baking.
Can I make this with melted butter and not browned?
Yes, but if you’re already melting the butter you may as well brown it! Brown butter really deepens the flavours and brings a great texture and gourmet touch to the cookies.
Can I use other nuts?
Yes!
Storing & Freezing
Cookies are best eaten fresh. Store the cookies for 2 days on your countertop.
Freeze the cookie dough balls or baked cookies in an airtight container for up to 2 weeks. If baking, thaw for 30 min on your counter before baking. If consuming the cookies, thaw for 1 hour before eating.
Check out these recipes
- Brown Butter Toffee Chocolate Chip Cookie Cups
- Brown Butter Coconut Cookies
- Brown Butter Chocolate Chip Cookie Cups
- Carrot Oatmeal Pecan Cookies
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White Chocolate Pecan Cookies
Ingredients
- 3/4 cups unsalted butter melted and browned
- 1 cup dark brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cups pecans chopped
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Line the baking trays with parchment paper and set aside.
- Start with making the brown butter. Heat butter in a saucepan on medium heat, first it will melt then it will foam. Continue stirring for the next 5-8 minutes. You'll know it's ready when the bits on the bottom of the pan become golden brown and a nutty aroma has filled the room. Transfer into a glass cup and allow to cool to room temperature.3/4 cups unsalted butter
- In a large bowl, add the cooled brown butter and brown sugar. Whisk for about 2 minutes until well combined.1 cup dark brown sugar, 3/4 cups unsalted butter
- Add in egg, egg yolk, and vanilla. Continue whisking.1 egg, 1 egg yolk, 1 tbsp vanilla
- Add in flour, baking soda, and salt. Using a spatula, fold until a soft cookie dough forms.2 cups all-purpose flour, 1 tsp baking soda, 1/4 tsp salt
- Toss in chopped pecans and white chocolate chips. Mix in a few times.3/4 cups pecans, 1/2 cup white chocolate chips
- Scoop cookie dough using a 2oz cookie scooper onto your baking tray lined with parchment paper. Scoop 6 cookies per tray.
- Bake for 10-11 minutes, or until the cookies are a light golden brown around the edge and slightly puffy in the middle.
- Top with flakey sea salt (optional but recommended!) and enjoy.
Stacy Palmer says
What is the ratio you use when making a standard cookie recipe?
Ania says
Hi Stacy! Ratio in regards to what exactly?