Thanksgiving and Christmas is my favorite time of the year. I love spending time with friends and family, the cheerful holiday spirit, the music, the decor, and of course the FOOD! And what kind of holiday would it be without cookies?
My choice for making this year’s cookies was two-fold – I wanted something with white chocolate (since its my sister’s favorite and she is puppy sitting for me this week) and I wanted to use the pecans I had leftover from making pecan pie for Thanksgiving. Behold the white chocolate pecan cookie!! I’m not usually a fan of white chocolate but they went so well with the nutty buttery flavor of the pecans that I ate half a dozen in one sitting. Good thing I went overboard and made enough cookie dough for 6 dozen cookies.
This is my second year participating in the food blogger cookie swap and I love it! I love going home and getting a surprise and opening a delicious box of cookies. The cookies were delicious and everything was so nicely wrapped, it was a wonderful experience.
For the White Chocolate Pecan Cookies
(makes three dozen two-inch cookies)
- 1 3/4 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon baking soda
- 1 stick plus 6 tablespoons unsalted butter, softened
- 1 1/4 cups packed dark-brown sugar
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg, plus 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chopped white chocolate,or you can use chocolate chips
- 1 cup pecans, toasted and coarsely chopped
Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda to combine.
Beat butter and both sugars on medium speed until very light and fluffy, about 4 minutes. Beat in egg, then egg yolk, until thoroughly incorporated. Beat in vanilla. Gradually add flour mixture, beating until just combined. Stir in the white chocolate and pecans until just combined.
Place scoops of dough 2-inches apart on parchment-lined baking sheets using a cookie scoop. If you don’t have a cookie scoop use a heaping tablespoon. Press down the round scoops to flatten. Bake cookies, rotating pans halfway through, until golden but still soft in center, about 13-14 minutes. Let cool slightly on baking sheets. Keep in an air tight container to store.