Ingredients for White Chocolate Pecan Drop Cookies
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Sugar
- 1/2 cup packed Light Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 cup chopped Pecans
- 1 cup White Chocolate chips
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How to Make White Chocolate Pecan Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Set aside the dry ingredients.
- In a large bowl, cream together the softened butter and both sugars using an electric mixer for 2-3 minutes, until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chopped pecans and white chocolate chips until evenly distributed.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
371g
Fat
180g
Carbs
48g
