White chocolate pecan chunky cookies constitute a remarkably effortless dessert option. Not only are they freezer friendly, but they are also easily adaptable to gluten-free preparation.
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Cookies
Preparing a batch of cookies is likely one of the simplest desserts to create. Along with variations of flavors, you can also make different cookie sizes.
Some of our favorite cookie recipes are:
- Simple Lemon Drop Cookies
- Easy Rhubarb Cookies
- Cereal Jumble Cookies
- Peanut Butter Kiss Cookies
- Chinese Five-Spice Cookies
- Ginger Snaps
- Sugar Cookies
- Snickerdoodles
- Oatmeal Raisin Walnut Cookies
- Chocolate Chip Cookies
- Peanut Butter Cookies
There’s something profoundly comforting about white chocolate pecan chunky cookies cooling on my cooling rack. The intoxicating aroma reminds me of my childhood and memories of my mother expertly baking in the kitchen.
Freezer friendly white chocolate pecan chunky cookies are a perfect dessert solution for days when baking is not an option. Simply thaw a few, warm them up, and savor with a glass of cold milk, a latte, or a hot cup of coffee.
How to Make Easy White Chocolate Pecan Chunky Cookies
Mouthwatering and chunky cookies that are packed with texture and flavor. To make a gluten-free version simply use a gluten-free flour blend in place of all-purpose flour.
Ingredients
- 1/2 cup butter
- 1/2 cup butter flavored shortening
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-3/4 cup all-purpose flour (GF Option: use a 1:1 ratio gluten-free flour blend)
- 10 ounces white chocolate chips
- 1/2 cup chopped pecans, lightly toasted
Instructions
- Cream together butter and shortening. Add granulated sugar and brown sugar; beat until light and fluffy. Add egg and vanilla; mix well.
- Combine baking soda, salt and flour; add to creamed mixture and stir until well combined.
- Stir in white chocolate chips and pecans.
- Using a 1-1/2 Tablespoon cookie scoop, scoop cookie dough onto a parchment-lined cookie sheet. Place cookies approx. 3-inches apart.
- Bake at 350 degrees F. for 12-14 minutes or until cookies are lightly browned.
- Allow cookies to cool for 3-4 minutes before removing them to a wire rack.
- Store in an airtight food-grade container or freeze for use later.
Notes
You can substitute pecans with chopped almonds, walnuts, cashews, or macadamia nuts.
Do you have a favorite cookie recipe?
More great ideas:
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