Chewy butter pecan white chocolate chip cookies are a mouthwatering treat!  Each bite is a mix of nutty, sweet, and slightly salty flavors—a perfect comfort cookie that’s warm and indulgent.

This chewy cookie recipe is slightly inspired by the chewy white chocolate chip cookies they have at Subway, but I added butter extract and toasted pecans for the perfect treat!  You will love these butter pecan cookies!

Ingredients

1 cup of all-purpose flour

One teaspoon of baking powder

1/2 teaspoon of cream of tartar 

1/2 teaspoon salt

1/2 cup of unsalted butter, softened

1/3 cup of brown sugar

1/4 cup of granulated sugar

One large egg

One teaspoon of vanilla extract 

One teaspoon butter extract 

1/2 cup of toasted pecan pieces

3/4 cup of white chocolate chips 

Optional Ingredients: you can add additional flavors to these cookies. Milk chocolate chips, dark chocolate pieces, or additional sea salt would be great additions to this perfect baked cookie.

Equipment needed

Stand Mixer or electric hand mixer

wire rack for cooling

large bowl 

cookie scoop

Baking sheet

parchment paper or cooking spray 

saucepan for toasting the pecans

Instructions

1. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and creamy.

2. Add the egg, egg yolk, vanilla, and butter extract.  Beat until thoroughly combined.

3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, and salt.

4. Gradually mix the flour mixture into the wet ingredients at a low speed until combined.

5. Add toasted pecan pieces and white chocolate chips to the cookie dough and fold them into it.

6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). Chilling helps the cookies maintain their chewy texture and prevents them from spreading too much. Remove from the fridge when you are ready to bake.

7. Preheat your oven to 350°F

8. Line baking sheets with parchment paper.

9. Use a cookie scoop to create 1.5 to 2-tablespoon-sized cookie dough balls and place them on the prepared baking sheets, about 2 inches apart.

10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set

11. Let cookies cool for at least 5 minutes before transferring them to a cooling rack.  Serve.

Storage: You can store it in an airtight container at room temperature for up to five days or in the fridge or freezer for longer.

Recipe note: if you use an electric mixer, you don’t want to overmix the batter.  Keep the mixer at medium speed.

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Butter Pecan White Chocolate Chip Cookies

Chewy butter pecan white chocolate chip cookies are a mouthwatering treat!  Each bite is a mix of nutty, sweet, and slightly salty flavors—a perfect comfort cookie that’s warm and indulgent.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon butter extract
• 1/2 cup toasted pecan pieces Adjust amount to taste
• 3/4 cup white chocolate chips Adjust the amount to taste

Instructions

1. In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until smooth and creamy.

2. Add the egg, egg yolk, vanilla, and butter extract.  Beat until thoroughly combined.

3. In a separate bowl, whisk together the dry ingredients: flour, baking soda, cream of tartar, and salt.

4. Gradually mix the flour mixture into the wet ingredients at a low speed until combined.

5. Add toasted pecan pieces and white chocolate chips to the cookie dough and fold them into it.

6. Chill the dough: Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). Chilling helps the cookies maintain their chewy texture and prevents them from spreading too much. Remove from the fridge when you are ready to bake.

7. Preheat your oven to 350°F

8. Line baking sheets with parchment paper.

9. Use a cookie scoop to create 1.5 to 2-tablespoon-sized cookie dough balls and place them on the prepared baking sheets, about 2 inches apart.

10. Bake for 10-12 minutes or until the edges are golden brown and the centers are set.

11. Let cookies cool for at least 5 minutes before transferring them to a cooling rack.  Serve.

If you liked these cookies, you should also try:

Malt Chocolate Chocolate Chip Cookies

Funfetti Cut out Sugar Cookies 

Butter Pecan Energy Bites

Toffee Pretzel Cookies

These White Chocolate pecan cookies are delicious and will be the perfect addition to your cookie exchange this season! The addition of the butter extract really elevates these cookies.

Did you make these white chocolate chip pecan cookies?  I would love to hear how they turned out for you!  Please comment below this blog post or tag me on social media and let me know how they worked out for you!  You can find me on Facebook, Pinterest, Instagram, and Twitter.