6. Add white chocolate and pecans

Fold in:

• white chocolate chips/chunks
• toasted pecans

Make sure they are evenly distributed throughout the dough.

7. Chill the dough (highly recommended)

Cover the bowl and refrigerate for at least 30 minutes to 2 hours.

👉 Chilling helps:

• prevent spreading
• intensify flavor
• improve texture

8. Shape the cookies

Preheat oven to 175°C / 350°F.

Scoop dough into balls (about 1.5 tablespoons each) and place them on a baking tray lined with parchment paper.

Leave enough space between each cookie.

9. Bake

Bake for 10–12 minutes, or until:

• edges are lightly golden
• centers look slightly soft (they will set as they cool)

10. Cool properly

Let cookies sit on the tray for 5 minutes, then transfer to a cooling rack.

👉 This helps them finish setting without breaking.

🍪 Texture & Taste Result

When done right, these cookies should be:

• Soft and chewy in the center
• Slightly crisp on the edges
• Creamy from white chocolate
• Nutty and crunchy from pecans
• Rich but not overly sweet

💡 Tips for the Best Cookies

• Use good-quality white chocolate for better melting and flavor
• Don’t skip chilling the dough
• Slightly underbake for a softer cookie center
• Add a pinch of sea salt on top for a bakery-style finish
• For extra richness, use browned butter instead of regular butter

🤍 Final Thoughts

White Chocolate Pecan Cookies are simple to make but feel luxurious in taste. They’re perfect for gifting, parties, or just enjoying with a warm drink at home. The mix of creamy sweetness and toasted nut crunch makes them a timeless cookie that always feels special.

If you want, I can also turn this into a printable recipe card, Etsy listing description, or Canva recipe template for your digital products.