White Chocolate Pecan Drop Cookies
"From the Magnolia Bakery."
photo by Lori Mama
- Ready In:
- 42mins
- Ingredients:
- 10
- Yields:
-
3 dozen
ingredients
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2⁄3 cup unsalted butter, softened
- 1⁄2 cup sugar
- 1⁄2 cup firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped toasted pecans
- 2⁄3 cup coarsely chopped white chocolate (Lindt is recommended)
directions
- Preheat the oven to 350°.
- In a bowl, combinte the first 3 ingredients; set aside.
- In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
- Add in the egg and vanilla; beat well.
- Add in the dry ingredients and mix thoroughly.
- Stir in the pecans and white chocolate.
- Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
- Bake for 10-12 minutes or until lightly golden.
- Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.
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Reviews
-
I found this recipe while looking for something to make with a partial bag of butterscotch chips, so I went ahead and made it using those instead of the white chocolate. The butterscotch chips complimented the toasted pecans nicely. Very good. Would make again. -
Delicious! Toasting the pecans is mandatory - adds a really nice element of flavour!! Cookies are chewy on the inside & crunchy on the outside. I just used Chipits white chocolate chips & that was fine, too. -
Nice treat. Made exactly 3 doz., which is perfect for the 2 of us. :)
